Tart Lemon Ice Cream

Tart Lemon Ice Cream

37
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"You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer."

Ingredients

4 h {{adjustedServings}} servings 435 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  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

37
  1. 41 Ratings

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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 re...

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!

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.