Top | Ice Cream and Frozen Desserts
(recipe, Kim Carlson)
Although this is technically not an ice cream (there's no cream in it), we're reluctant to call it ice milk, as that's just a little too spartan for the pleasure it provides. We've been making this dessert for years, ever since Oregonian food writer Leslie Cole published an adaptation from Rozanne Gold's book Recipes 1-2-3 (which we've further adapted). Although Gold recommends using superfine Baker's Sugar, we, like Cole, have had good success using regular granulated sugar. We like the combination of lemons and limes, but lemons alone work beautifully, too.