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I added about 3 tbsp of brown sugar, fearing that it would taste odd and my efforts all wasted. Instead of only using lemon juice, I used both the zest and the juice of half a lemon. When it first came out of the ice cream machine it was soft, creamy and velvety; now, it's a little icy and hard due to the lack of eggs, but a few minutes of defrosting makes it taste oh-so-light, slightly sweet and extremely refreshing. Thank you very much!(:

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vintagenovelty December 13, 2007
Frozen Lemon Cheesecake Ice Cream