Lemon Snow Balls

Looking for a wonderful dessert to start your New Year? This is a 'tried and true' recipe that I have made on occasion for several years. The 'snow' in the name just makes it all the more relevant right now - at least in my part of the globe ;) This recipe comes from the Junior League of Denver cookbook - Colorado Collage. I have made a few minor 'tweaks', the most significant being a small splash of Limoncello liqueur.

Lemon Snow Balls

5 large lemons
2 teaspoons finely grated lemon zest
¾ cup fresh lemon juice
1 cup whole milk
1 cup whipping cream
1 cup sugar
1/8 cup Limoncello liqueur

Garnish with fresh strawberries or raspberries

Cut lemons in half lengthwise to resemble boats. Cut small sliver of peel from bottom of lemons to stabilize base. Remove pulp from lemons to form a shell using a spoon or melon-baller. Cover with plastic wrap and freeze.

In large freezer-safe bowl, combine lemon zest, lemon juice, small splash of limoncello, if desired, milk, and cream. Add sugar and stir until dissolved. Cover with plastic wrap and freeze 8 hours or up to overnight.

Remove from freezer. If necessary to break up ice crystals, process in food processor or beat with electric mixer until smooth. Do not over process; mixture should hold very firm peaks. Spoon into lemon shells, cover and freeze until firm, 2 hours or up to 3 days. Garnish with fresh berries.