Pink Lemonade Ice Cream
1 c. whole milk
3/4 granulated sugar
2 c. heavy cream
1 tsp. vanilla
pinch of salt
1/3 c. pink lemonade concentrate, thawed
zest of one lemon
a few drops of pink or red fool coloring (optional)
In a medium bowl, whisk together all the ingredients until smooth.
Cover and refrigerate for at least one hour, or as long as overnight.
Turn on the ice cream maker and add the milk/cream mixture to the bowl.
Mix for 15-20 minutes (according to manufacturers instructions) or until ice cream reaches a soft serve consistency.
Transfer ice cream to an air tight container and freeze for at least 2 hours, or until firm.
I couldn't wait to try it so I scooped out a bowl as soon as it finished.