Reviewed: Jul. 24, 2011

Way to much sugar and not enough lemon. I added extra lemon and still thought it was too sweet.

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briannabananas32

Reviewed: Jun. 14, 2011

Wonderfully refreshing! The one problem I had with this recipe was that it never froze completely in my Kitchenaid ice cream attachment. I ended up having to put the very soft mixture into the freezer where it hardened completely. I would have preferred a softer consistency. I believe this may be due to the fact that the recipe does not call for chilling the mixture before placing it into the ice cream freezer. This mixture was just cool to the touch.

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Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 13, 2011

mmmmmm so good!

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Reviewer:

thornbottomhoney

Reviewed: Jul. 14, 2010

I made this last night and it came out great. I don't have a food processor, but I tried the trick of peeling the lemon thinly with a paring knife, putting the strips in the blender with the sugar. As you can imagine, that wasn't working very well (I'm a new cook!), but I then added the lemon juice and blended again and that did the trick...nice, fine lemon zest in the the lemon/sugar mixture. I also reduced the sugar to 1 1/2 cups, and upped to juice by 1/2 cup, and whisked the milk in slowly as mentioned by others. Came out perfect! Also, if you won't be able to serve it within a few hours while it's nice and scoopable, you can use the same recipe for ice pops since it will harden quite a bit but still taste very nice.

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Sophie

Reviewed: Mar. 30, 2010

I liked it... so did the kids. Husband thought a bit sweet. Super simple recipe. I had no problem with curdling... adding the milk while the mixer mixed the lemon and sugar worked well. I would go with a bit more lemon personally or maybe add some orange zest/juice for something different, but the recipe as is is a great, simple, desert!

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thismammalovestocook

Reviewed: Feb. 22, 2010

This was really great. It is so nice to not have to have an ice cream maker in order to make a good ice cream. My children loved it and now want me to make orange and then lime. I will be making this for many years to come!!!

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L. Zavoral

Reviewed: Mar. 13, 2009

I have made this several times, both with and without the lemon zest. It's great both ways, and is always a hit!

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kirsten

Cooking Level: Intermediate

Reviewed: Feb. 21, 2009

Great recipe! Following the advice of others I reduced the sugar to 1-1/2 c., (actually 1 c. sugar and 1/2 c. of Splenda), and increased the lemon juice to 3/4 c. of Meyer lemon juice. For those who would like to know how much juice one lemon has, I measured 1/4 c. from a medium sized lemon. It's only a general guideline. I'm sure it could vary depending on ripeness, etc. My result was excellent. Just the right amount of sweetness and tanginess, and I love that I don't have to feel guilty eating it.

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Reviewer:

CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

Reviewed: Aug. 23, 2008

This was terrific. Very easy to make.It was too sweet for my taste. Had to add milk but it still turned out great.

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Reviewer:

min21

Cooking Level: Beginning

Reviewed: Jul. 7, 2008

I read the reviews and ended up creating my own recipe, which is awaiting review/acceptance here. I had to halve the recipe because of the capacity of my ice cream machine, but I kept the full amount of lemon juice, and zested both lemons. I used a combination of milk and heavy cream and sugar and honey. It was really good. This recipe was a good starting point, but I'm sure if I'd followed it I would have had a very sweet frozen confection with no tanginess at all.

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