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Mildred's Lemon Ice

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4815 posts
Joined: Dec 11, 2005


Posted to Thread #24074 at 5:29 pm on Mar 27, 2013

This is a very old recipe from Jim Neil, a San Francisco fireman...and it uses Jello.

1- large can evaporated milk
1 3-oz package lemon jello
1 cup boiling water
1/2 cup sugar
Juice of two fresh lemons
1 Tablespoon lemon zest
1 package good lady fingers

The night before take the can of milk and punch two holes in the top and place in a pan of boiling water. Leave at a simmer for 10 minutes. Place the can in fridge over night to chill.
Dissolve the jello in the cup of boiling water, and put in fridge to chill until it begins to set. Put can of milk in a large bowl and whip until the consistency of whipping cream, will triple in volume. Add the sugar gradually along with the lemon jello, lemon zest and juice. Split the lady fingers and line the sides of a 9 1/2 inch spring form pan. No need to line the bottom. Pour the creamy mixture into the pan and chill for at least 4 hours. Turnout onto a large cake plate before serving. You can top this with whip cream if you desire, or make a raspberry topping to drizzle over. I usually serve it as is. My guests love it because it is very light and does not add to tummy fullness.
Jim Neil says, "this is a light dessert for any festive occasion. This is also my mother's favorite dessert."

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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