Italian Lemon Ice
- Ready In:
- 7mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
-
Water Ices
- 2 cups hot water
- 3⁄4 cup sugar
- 1⁄2 cup lemon juice, fresh squeezed
- 1 teaspoon grated fresh lemon rind
-
Roman Style Lemon Ices
- 1 1⁄2 cups sugar
- 1 quart water
- 3⁄4 cup lemon juice, fresh squeezed
- 1 egg white
- 1⁄4 cup sugar
- 3 ounces white rum
directions
- ***Water Ices*** (serves 4).
- Melt sugar in hot water, add lemon juice and rind.
- Let mixture stand for 5 minutes.
- Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- ****Roman Style**** (serves 6).
- Combine sugar and water in saucepan, heat until sugar melts.
- Add lemon juice.
- Strain mixture through a very fine sieve.
- Freeze until mushy, stirring frequently.
- Beat egg white until stiff.
- Remove ice mixture from freezer when mushy.
- Add stiffly beaten egg white and 1/4 cup sugar and mix well.
- Add rum and mix.
- Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.
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Reviews
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I made the water ices, also and it's exactly as I remember when my mom and I would make it when I was a kid. I tripled the recipe this go around 'cuz we went through the first batch in no time. So easy...no fuss, no mess. Thanks for posting. I can tell this is going to be a staple this summer as it's already blazing hot here in Michigan! Oh, I didn't add any lemon peel...too lazy and hot to grate it and it tasted perfect!
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I'm a huge fan of this recipe. I make it for my kids all the time and somehow forgot to rate it. It does take a long time to set so do it a day ahead. If you forget to stir it during the freezing process you can easily set it out for a while then stir it and return to the fridge. Thanks for posting this one. It's in my ace in the hole file. :)
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Made the water ices. Very good after an Italian dinner (#175824 Diva-Licious Pesto Pizza and #172589 Italian Salad). After making it I realized you can probably just use frozen concentrate and don't add all the water. We froze it in a little electric mixer and it worked great; it ran longer than ice cream usually does (maybe an hour). After a large dinner, this recipe was enough for six. Mmmm.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)