This worked beautifully - but I did change things up. I didn't use the lemon and, like many of the reviewers, I did not whip the cream - in fact, I didn't use cream. I made it lactose-free by using 1 cup 2% lactose-free milk and 2 cups soy "creamer." It ended up a little too sweet; next time I would reduce the sugar by probably a quarter cup because lactose-free milk is a little sweeter to begin with. Also, it's a good idea to temper the egg mixture, just like with a regular custard. In the last couple minutes of churning I added a tablespoon of Irish cream liqueur. yummy.
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This worked beautifully - but I did change things up. I didn't use the lemon and, like many...