Reviewed: Jun. 27, 2011

I wouldn't really call this a vanilla ice cream because of the significant amount of lemon extract in the recipe. The lemon flavor takes over the vanilla, which tastes good but something to keep in mind. This recipe makes a decent amount of ice cream, so I used the servings calculator and cut the recipe in half. I made the ice cream using the exact amount og ingredients called for except that I cooked the ice cream until thickened because of the eggs in it, which I recommend doing. Just combine all of the ingredients in a saucepan and whisk together for about 10 minutes or so on medium to medium high heat until slightly thickened and allow mixture to completely cool in the fridge before transferring to your ice cream maker.

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Reviewer:

MySweetCreations

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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Aug. 17, 2009

Very good recipe. I left out the lemon and doubled the vanilla extract. I also used whole milk in place of the cream. Will be making again!!

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Reviewer:

jenny

Reviewed: Oct. 2, 2008

Flavor was good, but the texture was not. Like other uncooked ice creams, this turned out grainy and melted incredibly quickly.

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Reviewer:

PhantomMoon

Cooking Level: Professional

Home Town: Salt Lake City, Utah, USA

Living In: Portland, Oregon, USA

Reviewed: Jul. 21, 2008

Very tasty, dense vanilla ice cream. It was a little too lemony for vanilla ice cream, but still very good. Next time, I'll use a little less lemon.

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Reviewer:

Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

Reviewed: Jul. 5, 2008

WOW!!!! Absolutely the BEST homemade icecream I have ever had!!!! The only change I made was using all vanilla extract instead of lemon. My family would give it ten stars if they could!!! I will definitely be using this recipe again and again. It is also a great vanilla icecream to add mix-ins. Thanks JEMR2 for a great recipe!!!

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Reviewer:

Nicole P.

Cooking Level: Intermediate

Living In: Pueblo West, Colorado, USA

Reviewed: May 26, 2008

This recipe was super easy and came out perfect. I like others, did not whip the cream before adding. One other change: since I didn't have lemon extract I used almond extract and it came out super delicious. It's like an almond vanilla ice cream with a perfect texture! This is the base ice cream recipe in our home now.

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Reviewer:

Melynna

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Provo, Utah, USA

Reviewed: Aug. 18, 2007

We really loved this ice cream. It was so easy to make, and the vanilla flavor was really refreshing. I thought it tasted a little bit weird with chocolate on it (because of the lemon), but it was delicious enough to stand on its own. I originally let it ripen in the freezer for a couple of hours, and it was good, but when we tried some a couple of days later, the flavors had really blended and the ice cream was even better than the first time.The ice cream had firmed up, as well. My ice cream maker is the Cuisinart, so I cut the recipe down to 8 servings. There was some room in the canister, so I will probably make 11 servings next time. Overall, the taste is really impressive for the lack of effort needed.

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Reviewer:

Emily M

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Ammon, Idaho, USA

Reviewed: May 27, 2007

LOVE THIS ICE CREAM!! I have made it four times so far! We liked the lemon flavor but also have made it with half the lemon and added more vanilla, and have also made it using 4 1/2 teaspoons of vanilla only. Great either way, depending on your taste. Very rich and creamy!!

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Reviewer:

MEEZERGIRL1

Reviewed: May 6, 2007

This recipe was great!! Will I was babysitting we made it!! Very easy!! The little girl i babysat decided to take the ice cream home to show her mom!!

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Reviewer:

cassymuro

Reviewed: Jul. 5, 2006

Very good ice cream. I did have trouble with beating the eggs and sugar "until stiff." Mine never got stiff even after 8 minutes of beating. It is probably my fault since I used Splenda and egg beaters. Ice cream was still very good. I also went with just 1 tsp of lemon and replaced the rest with vanilla - still very lemony. Makes a huge batch.

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