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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Recipe Summary

prep:
4 hrs
total:
4 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.

Nutrition Facts

435 calories; protein 3.6g; carbohydrates 57.4g; fat 23.3g; cholesterol 86.4mg; sodium 48.4mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2008
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! Read More
(31)

Most helpful critical review

Rating: 2 stars
07/26/2008
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. Read More
(56)
44 Ratings
  • 5 star values: 28
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/25/2008
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. Read More
(56)
Rating: 5 stars
06/02/2008
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! Read More
(31)
Rating: 5 stars
07/12/2008
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. Read More
(30)
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Rating: 4 stars
05/26/2008
My family thought this ice cream had a nice texture and strong (not too strong) lemon taste. I did use a small lemon and a my microplane did zest my lemon in tiny bits so I didn't need the food processor step to mix the sugar and zest. Next time I will use only 1 half of the lemon juice in this recipe. I did take it out of the freezer and let sit at room temperature for about 10 minutes before scooping. Very nice color. Read More
(20)
Rating: 4 stars
08/27/2004
Really easy to make and we all liked the lemon flavour - nice and strong! We thought it tasted like Lemon Delicious Pudding but frozen! I think next time i'd add some orange or lime to mix the flavours and also i think with most icecreams if you take them out before they fully freeze and process them again (then refreeze) you don't get any ice crystals - this recipe had a few (but not heaps). Really nice and easy a great first ice-cream making experience for me. Read More
(18)
Rating: 5 stars
09/06/2006
there isnt any other recipe like this one which gives so rich lemon flavor..my favourite all the time Read More
(14)
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Rating: 5 stars
08/09/2010
LOVED this! Based on other reviews I cut the sugar to a little over 1/2 a cup and that was fine. Lovely lovely lemon flavor...I wanted to eat the zest and sugar by itself...the scent was amazing! Everyone loved this...it set up and froze nicely. We'll definitely make it again! Read More
(14)
Rating: 4 stars
10/09/2003
woah is this good stuff. but the only problem with it is that when i want to eat it i have to take it out of the freezer and put it in the fridge for about 15 minutes because it gets a bit hard in the freezer. but other than that this is the best (and only) icecream ive made. thanx VRMWIFE!!! Read More
(13)
Rating: 5 stars
07/24/2009
This ice cream is fabulously quick easy and delicious. Because I had no lemons I subbed 3 Tbsps. lemon juice a tsp. of grated lemon peel and a tsp. of lemon extract. To make it creamier I used 1 1/2 cups cream and half a cup milk. I used my food processor for all the mixing. After pulsing the sugar and peel I kept the processor on. Then I poured in the milk cream lemon juice and lemon extract. After about a minute it was thick and frothy. I poured it in my Cuisinart ice cream maker and half an hour later had a tart lemon ice cream my husband raved over. Read More
(11)
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