Recipe by VRMWIFE
"You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
large lemon, juiced and zested
heavy cream, chilled
I have a similar recipe that I make. I set the timer and stir every 30 minutes until it is set (a couple of hours). It's not totally solid and easy to serve. Enjoy!
The recipe as written is vague...it should specify measurements of lemon juice and zest, especially for the novice cook--the amounts of lemon juice and zest could drastically affect the final result. Also, I believe the ratio of cream to milk should be increased to include more cream, less milk, to ensure creaminess and avoid graininess or "iciness." This has potential as a starting point but needs adjustments to rate any more than two stars. I made the necessary modifications and came up with a 5-star lemon ice cream.
I did use an ice cream maker - just to speed things up. It was the perfect blend of tart and sweet. Such an easy recipe.
My family thought this ice cream had a nice texture and strong (not too strong) lemon taste. I did use a small lemon and a my microplane did zest my lemon in tiny bits so I didn't need the food processor step to mix the sugar and zest. Next time I will use only 1 half of the lemon juice in this recipe. I did take it out of the freezer and let sit at room temperature for about 10 minutes before scooping. Very nice color.
Really easy to make, and we all liked the lemon flavour - nice and strong! We thought it tasted like Lemon Delicious Pudding, but frozen!
I think next time i'd add some orange or lime to mix the flavours, and also, i think with most icecreams if you take them out before they fully freeze and process them again (then refreeze) you don't get any ice crystals - this recipe had a few (but not heaps).
Really nice and easy, a great first ice-cream making experience for me.
LOVED this! Based on other reviews, I cut the sugar to a little over 1/2 a cup and that was fine. Lovely, lovely lemon flavor...I wanted to eat the zest and sugar by itself...the scent was amazing! Everyone loved this...it set up and froze nicely. We'll definitely make it again!
woah, is this good stuff. but the only problem with it is that when i want to eat it, i have to take it out of the freezer and put it in the fridge for about 15 minutes because it gets a bit hard in the freezer. but other than that, this is the best (and only) icecream ive made. thanx VRMWIFE!!!
there isnt any other recipe like this one which gives so rich lemon flavor..my favourite all the time
* Percent Daily Values are based on a 2,000 calorie diet.
Tart Lemon Ice Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 210
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make green tea mochi-wrapped vanilla ice cream.
Just in time for summer! See how to make quick, simple strawberry ice cream.
See how to make rich, luscious vanilla ice cream from scratch.