Great Recipe! VERY easy to make, and not grainy like a couple others have said; just make sure your sugar is dissolved before adding the cream like it says! Overall prep felt like 10 minutes. Again very simple, and very delicious too. My husband and baby love it. I also have an ice cream maker at home and didn't even need it- the recipe was MUCH faster than trying to dig that thing out and the quality was creamier. My husband's never had lemon ice cream until today and is already suggesting I whip up a large batch to keep in the freezer for a while. :)

Reviewed On: Apr. 20, 2009

I read the reviews first and didnt add any salt. First it was gooey and after I refrigerated it to let it harden it crumbled into pieces. It was good like a granola bar, but i didnt taste any caramel. i wouldn't make it again unless i needed topping for my yogurt. :(

Reviewed On: Nov. 18, 2004

I didnt read the directions completely the first time I made them and I used self-rising flour instead of all-purpose. I brought them to work and everyone LOVED them. The second time I made them for a bake sale and used self-rising instead... they didnt sell because they were awful. Flat and hard as a brick... Self-rising flour made all the difference.

Reviewed On: Nov. 17, 2004