"Tart and tangy ice cream that is very refreshing in the summer!" — AOSWALT
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heavy whipping cream
1 1/8 cups
grated lemon zest
fresh lemon juice
I'm not really sure why none of the 900-some people who have saved this recipe haven't reviewed it because it is amazing! I've never made ice cream before and my mom wanted lemon ice cream for her birthday, so I researched a ton of recipes and decided this is the one I would attempt. What a great decision that was! This recipe was easy to make and tastes absolutely delicious!
My family loves lemon ice cream so we made this recipe, following it exactly. It was way to rich and so tart. Nobody liked it, unfortunately.
OMG! Yum!!! I got an ice cream maker for Mother's Day and have used it to make sorbet so far. This was my first ice cream recipe. Lemon is one of my favorite flavors, so I was super excited to try this one! It is ridiculously good! Even though I had to substitute 1/2 cup of Splenda for the sugar because I managed to run out with all the baking I've been doing, it came out with a nice balance of tart and sweet. Creamy, delicious, a winner!
My grandmother would always make homemade lemon ice cream when she was alive. Sadly, since she passed away no one has made lemon ice cream at gatherings. To fix the lemon ice cream craving, I searched Allrecipes for a recipe that would give a strong lemon essence and...I found it! I was momentarily hesitant to try it because of the low number of reviews, but with the high number of saves and the use of natural lemon zest/juice, I decided to try it.
This ice cream is AMAZING. It is so delicious and is better than anything bought in the store. I only had 1/2 cup of the lemon juice, it was still very present in the ice cream! My daughter, who loves lemons on their own, this is awesome ice cream. She's eating a scoop right now trying to make it last. I wonder how even more delicious this would have been with the actual amount of juice it called for in the recipe.
The only negative for her, but not for me, is one that is easily remedied. She would have preferred less zest. The zest is needed to give a strong lemon flavor but you can always strain it out after cooking if you don't want it in your ice cream. (Think of it as lemon flavored coconut.)
This recipe is the only recipe I will use for lemon ice cream. No artificial flavors or ingredients, just pure lemon deliciousness!
My mom bought me an ice cream maker, so I told her I'd bring ice cream for Easter. I made three kinds: marshmallow, blueberry, and this lemon recipe. This was BY FAR everyone's favorite. The tartness and creaminess are so delicious! I did strain the zest out, but I would definitely let it steep for awhile, as most of the flavor comes from the zest. Also, it would not thicken in the ice cream maker, which made me really nervous, but after 25 minutes, I took it out and put it in the freezer. After three hours it had set up so nice. It was almost like a gelato. I've already had requests to bring this one again for future birthday parties. Definitely a keeper! Thanks for the recipe!!
UPDATE: I tried it again, and this time whipped the heavy whipping cream until the soft peak stage before adding, and that did the trick! It set up a lot nicer. YUM YUM!
I loved this ice cream. The lemon flavor was great. I used juice with no zest as I didn't have any actual lemons. A definite keeper!
Superb lemon flavour and very creamy! I strained the lemon zest as I like ice cream to melt in my mouth, not to be chewed! If you like lemon, this is a keeper.
This is a fantastic lemon ice cream with a frozen custard-like consistency. The only change I made was to double the half-&-half. For a six-quart (1-1/2 gallon) ice cream freezer, double the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Lemon Ice Cream
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 203
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