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Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Add tea; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard tea leaves. Stir in lemon juice; chill completely.

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  • Stir in milk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 2 hours or until firm.

Nutrition Facts

143 calories; calories from fat 12%; fat 1.9g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.1g; protein 3g; carbohydrates 29.7g; fiber 0g; cholesterol 7mg; iron 0.9mg; sodium 28mg; calcium 73mg.
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