Lemon Ice I51 Reviews
- Prep: 10 min
- Ready In: 2 hr 10 min
“An easy citrus ice. I often use oranges instead.” - by bsteimle
Original recipe yields 1 - 9x9 inch dish
- 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.
Amount Per Serving (10 total)
- 208 cal
- 2 g
- 46.9 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"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. Pulse..." See more the food processor until the lemon peel is in bits. Works great and is extremely quick. No more grated knuckles!"
"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 plan to s..." See moreerve it all the day you make it - it became VERY firm by the next day. I must say though - my favorite part of this recipe was the reviewer tip to peel the lemon with a vegetable peeler and then whirl the shavings with the sugar in a food processor. Genius!! My knuckles thank you. (Now I can make Lemon Pudding Cake twice a week instead of once... :) ) NOTE: The name is a little misleading; it's more like lemon ice cream rather than an ice or sorbet."
"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 used the..." See more whisk beaters on my handheld electric mixer to first whisk the lemon juice and sugar together then while whisking, I slowly drizzled in the milk. I used 4 cups of skim and 1 cup of 2% since I have a 4 qt. ice cream maker, and others said it was overly sweet with just 4 cups of milk. It turned out wonderfully, not quite as creamy as a sherbet, but I would think if you used whole milk or some half & half, it would be richer, but I liked it as is. I just wish the recipe listed a specific amount of lemon juice so I can get consistent results, as lemons can vary in their juiciness. I actually used four smaller lemons and zested them all. I bet it would be good with lime and orange, even raspberries as well and you could make your own rainbow ice."
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