Tart Lemon Ice Cream Recipe - Allrecipes.com
Tart Lemon Ice Cream Recipe
  • READY IN 4 hr

Tart Lemon Ice Cream

Recipe by  

"You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer."

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  • PREP

    4 hrs
  • READY IN

    4 hrs

Directions

  1. Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
  2. Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2008

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!

 
Most Helpful Critical Review
Jul 25, 2008

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.

 
Jul 12, 2008

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.

 
May 25, 2008

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.

 
Aug 27, 2004

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.

 
Aug 09, 2010

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!

 
Oct 08, 2003

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!!!

 
Sep 06, 2006

there isnt any other recipe like this one which gives so rich lemon flavor..my favourite all the time

 

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Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 57.4 g
  • 19%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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