Reviewer:

Reviewed: Nov. 12, 2002

This recipe is delicious! I loved the thick consistency and the great taste. I substituted egg nog for half of the 5 cups of milk and everyone loved it! It was gone in minutes!

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13 users found this review helpful

Reviewer:

AUDREYWAITE

Cooking Level: Intermediate

Home Town: Jerome, Idaho, USA

Living In: Kennesaw, Georgia, 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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9 users found this review helpful

Reviewer:

MEEZERGIRL1

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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7 users found this review helpful

Reviewer:

Nicole P.

Cooking Level: Intermediate

Living In: Pueblo West, Colorado, USA

Reviewed: Jan. 10, 2005

Good; however, much too much lemon for our taste. I'll make it again using less lemon and I think it'll be good.

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6 users found this review helpful

Reviewer:

MARHATTAN

Cooking Level: Intermediate

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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5 users found this review helpful

Reviewer:

House of Aqua

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Feb. 9, 2001

Makes wonderfully creamy ice cream. Just perfect!

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5 users found this review helpful

Reviewer:

cookininil

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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4 users found this review helpful

Reviewer:

jenny

Reviewed: May 5, 2005

Wow, I love this one!! The lemon extract gives this a totally unique, unexpected flavor. It's tasty! If I could give this more than 5 stars, I would. My family renamed it Lemonilla Ice Cream. I'll absolutely be making it again.

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4 users found this review helpful