Lemon Ice I

Lemon Ice I

52
bsteimle 0

"An easy citrus ice. I often use oranges instead."
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Ingredients

2 h 10 m servings 208 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.

Reviews

52
  1. 64 Ratings

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Most helpful positive review

Here's a tip for zesting a lemon: Use a vegetable peeler to remove the paper thin layer of lemon peel. Put these strips of lemon peel in a food processor along with the sugar from the recipe. ...

Most helpful critical review

I have to admit that I just used bottled lemon juice, and I don't think I'd make it that way again. This was certainly different than anything else I've ever had, and _very_ sweet! Also, it took...

Here's a tip for zesting a lemon: Use a vegetable peeler to remove the paper thin layer of lemon peel. Put these strips of lemon peel in a food processor along with the sugar from the recipe. ...

I SOOO love lemons, and this is perfect for a hot Texas summer! Just beware, mine took a little longer than the 2 hours noted to freeze (using the pan-in-the-freezer method), and you should pla...

The milk curdled when I added it to the lemon juice/sugar mix...what did I do wrong? Help, I really want to try it! RE-REVIEW I'm so glad I tried it again! I did as suggested above, and us...

Delicious with Meyer lemons. For the person who wanted to know how to prevent clotting, whisk the sugar and lemon together until smooth. Then slowly drizzle in milk a little at a time, while whi...

This is a wonderfully refreshing dessert. Since my family likes tart lemony desserts, I decreased the sugar to 1 1/2 cups and in addition to the two lemons, I added 3/4 cup of bottled lemon juic...

I made this last night and my family loved it! Make sure you mince the lemon zest as teeny as you can. I decreased the sugar to 1 1/2 cups and increased the lemon juice by quite a bit as we li...

Great recipe! Following the advice of others I reduced the sugar to 1-1/2 c., (actually 1 c. sugar and 1/2 c. of Splenda), and increased the lemon juice to 3/4 c. of Meyer lemon juice. For tho...

this is a great recipe, i made it in my icecream maker and it came out great.Although at first i put too much mixture into the icecream maker so it didn't freeze and i had to pour half of the mi...

This is so refreshing. I will use more lemon and a little less sugar next time.