Lemon Drop Ice Cream
Ingredients:
• 12 ounces milk (1%)
• 2 scoops Metabolic Drive Vanilla
• 1.5 teaspoons lemon gelatin, sugar-free
• 2 tablespoons lemon juice
• Optional: A dash or two of lemon-lime beer salt
Directions:
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Whisk everything together and freeze.
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Spin on the Lite setting.
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For a soft-serve texture, re-spin with a tablespoon of extra milk or lemon juice.
Notes:
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Lemon zest would punch this up nicely. I’ll try that next time around.
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Experiment with half a teaspoon more or less of the lemon gelatin and find what you like best.
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If your gelatin separates a little and sticks to the sides during freezing, run a pastry spatula or butter knife down the side after the first spin, then re-spin or remix.
Soft-serve version:
