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Tart Lemon Ice Cream

Tart Lemon Ice Cream

  • Prep

    4 h
  • Ready In

    4 h
VRMWIFE

VRMWIFE

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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

naples34102
52

naples34102

7/25/2008

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.

clanderle
30

clanderle

6/2/2008

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!

Ita
26

Ita

7/12/2008

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.

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