“You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer.” - by VRMWIFE
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.
Nutrition
Amount Per Serving (4 total)
- Calories
- 435 cal
- 22%
- Fat
- 23.3 g
- 36%
- Carbs
- 57.4 g
- 19%
Based on a 2,000 calorie diet
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Reviews (34)
Rate This Recipe
"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. ..." See more 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."
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