This is a secret recipe from my husband's grandmother Peggy. I have never tasted anything else quite as good. It is super easy and amazingly delicious.

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Recipe Summary

prep:
10 mins
additional:
6 hrs
total:
6 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.

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  • Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

Nutrition Facts

306 calories; protein 3.6g 7% DV; carbohydrates 44.2g 14% DV; fat 13.8g 21% DV; cholesterol 44.5mg 15% DV; sodium 49.5mg 2% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/25/2016
We really loved this recipe! I used the zest of two lemons. The juice from those two lemons wasn't quite 1/2 cup so I had to add some real lemon to get the full amount. I also put the zest and sugar into a food processor to grind up the zest (I peeled it first). The only thing I would do differently next time is put everything into my VitaMix right before putting it into the ice cream maker... that would reduce the bits of lemon zest more than the food processor. But the proportion of ingredients is perfect! Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2015
Divine! It has a nice 'icy' texture with a creamy taste. The lemon and sugar are perfectly balanced not too sweet and just the right amount of tang. I zested all of the lemons that I used for the juice and it was just right. I tasted the mixture before I put it in the freezer and I could have drank the whole thing on the spot. Plus it couldn't be easier. Thanks for the recipe! Read More
(1)
Rating: 5 stars
12/25/2016
We really loved this recipe! I used the zest of two lemons. The juice from those two lemons wasn't quite 1/2 cup so I had to add some real lemon to get the full amount. I also put the zest and sugar into a food processor to grind up the zest (I peeled it first). The only thing I would do differently next time is put everything into my VitaMix right before putting it into the ice cream maker... that would reduce the bits of lemon zest more than the food processor. But the proportion of ingredients is perfect! Read More
(1)
Rating: 5 stars
09/06/2014
Wow! This is super good and so easy! I made it exactly as stated except I put it in my ice cream maker after the freeze/stir process; then I put the mixture in an airtight container and let freeze completely. It's wonderfully creamy tart sweet and refreshing. This is definately a keeper. I can't wait to try orange! Thanks for sharing ECULVER! Read More
(1)
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Rating: 5 stars
02/19/2019
I used Seville (bitter/marmalade) oranges instead of lemons for the juice and zest and whole milk instead of half and half. Took much longer to freeze so I continued to stir every hour for about 9 hours until a thick slush then allowed to freeze overnight. Could have been from my substitutions or maybe because I used a deep rather than shallow pan. Tasted great in the morning and not too hard. Thanks for the recipe! Read More