Homemade lemon ice cream is a refreshing and tangy treat that can be enjoyed all year round. Unlike store-bought ice cream, this homemade version allows you to control the ingredients and customize the flavors to suit your preferences. This recipe is especially convenient because it doesn’t require any special equipment or baking, making it accessible for everyone, even those with limited kitchen tools. Ingredients 50 g (1.76 oz) sugar Zest of 1 lemon 150 ml (5.3 fl oz) water Juice of 2 lemons (about 60 ml or 2 fl oz) 2 egg yolks 25 g (0.88 oz) cornstarch Juice of 1 lemon (about 30 ml or 1 fl oz) 100 g (3.5 oz) condensed milk 150 ml (5.3 fl oz) whipping cream Optional: Cinnamon, cocoa, or chocolate for decoration Instructions Continued on the next page

Ingredients :

° 2 c wheat flour
° 1 teaspoon baking powder
° Half a teaspoon of baking soda
° Half a teaspoon of salt
° 1 cup mashed ripe banana
° 2 cups
° ½ cup whipped butter or ghee
° 3/4 cups sugar
° 2 eggs
° ½ cup coarsely chopped cashews

Directions :

1. Mixing flour, /baking powder, /baking soda / salt. Sit away.
2- In a bowl, stir with the Kellogg banana/corn. Leave for 5 minutes or until the beans are tender. Additionally he won.
3. In a large bowl, whisk together the margarine and sugar until combined. Add eggs.

Additionally he won. Combine with mix cereals & nuts. Stirring in flour, use 4 cooking sprays to carefully distribute 9 x 5 x 3 inch baking formula.
Bake at about 350 degrees Fahrenheit for 1 hour or until center is clean. Permit it cool for 10 min before removing it from pan. Cool before slicing and wrap in plastic