1 Review

This turned out surprisingly good. I kept thinking, "Am I going to win first prize for gullibility?" But, actually, it does work! Now, it doesn't use cream, so it's not really ice cream, and speaking frankly, not what you could call creamy. It isn't crunchy, either, though. I think it's quite acceptably smooth. The picture shows what was in the freezer overnight. It could easily be scooped. I didn't mix this up in my ice cream maker. There may well be a large variety of ice cream makers, but mine is not the right type to mix things in. So, I mixed everything very well outside first, and then put it into the ice cream maker. Other than that, I followed the recipe. I used whole milk. I think perhaps a little lemon zest might be nice next time. And maybe, for me, a little less sugar, but it is fine as it is. Thank you very much for sharing this recipe with us. Oh, one more thing - I was afraid my lemons weren't very juicy, so I looked up how much juice there was in the average lemon - 3 to 4 tablespoons. I used 4 lemons and got 7 1/2 tablespoons juice.

2 people found this helpful. Was it helpful to you? [Yes] [No]
mianbao June 07, 2012
1st Place Lemon Ice Cream (For Ice Cream Maker)