A mild, creamy, and delicious vegetarian curry for the whole family! And SO SIMPLE to create!
| Prep Time: | 4 hrs |
| Total Time: | 4 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large lemon, juiced and zested
- 1 cup white sugar
- 1 cup milk
- 1 cup heavy cream, chilled
Instructions
- 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.
- Pour the mixture into a 9×5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 48 mg |
| Sugars | 53 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Really light and delicious, refreshing after a heavy meal. Yes, I made some changes. To simplify an already very easy recipe, I did not food process the lemon zest and sugar together. No need! I used 1.5 cups of heavy whipping cream and .5 cup of milk, versus equal ratios of each in the original recipe. I also used two lemons rather than one. My guests rave, and without fail ask for the recipe. Thanks!
Ugh this stuff is sooo good! So creamy and I love the tartness of it. After making it a couple of times, I found that it is so much creamier and less ice crystal-y if you use a larger pan. This allows it to be thinner and freeze faster. I also like to sprinkle lemon zest on top to make it look pretty.
This was so easy to make, it had a really good lemon flavour, will definitely be making it again! I finely grated the lemon zest and didn’t need a food processor.
Made with half and half since recipe calls for equal amounts of cream and milk. I doubled the recipe, skipped the cream whipping and folding in steps, and used my Cuisinart ice cream maker. A wonderful light and refreshing treat.
I do not have an ice cream maker, so I really enjoyed finding this recipe. The lemon taste is just right. Will definitely make this again.
yummy! I didn’t blend the rind, I just left the chunks in the ice cream and it was so good. The kids loved it.
Thank you for sharing this. I love lemon,and ice cream, and its hard to find lemon ice cream. This was easy, and just licking the spatula was a treat. Very creamy. I used a 3 inch (2.1 oz.). I would recommend this recipe to all ice cream lovers.
very popular all round. Tried with 1 and 1/2 cups cream to 1/2 cup milk- very rich & creamy, minimal crystals. A winner!!
Great ice cream. I needed a fast easy recipe that was ready to freeze in minutes. I was very pleased with my end result. However i use 1 cup cream, 1/2 cup half and half, and 1/2 cup skim milk. Thank for the great recipe!
Very very good, my husband loved it and he is more of a chocolate person than a citrus person like me. The recipe calls for a LARGE lemon and that is important. I had two small lemons and made a double batch. I mixed everything in the KitchenAid, the milk and sugar first until sugar disolved, then the lemon and zest and last the heavy cream. Poured into an electric ice cream maker (Cuisinart) and let the fun begin! I always sneak a taste while it churns and it was so darn good I had to carry a spoonful to hubby (on the sofa). He usually doesn’t like to be disturbed while watching fishing shows but his eyes lit up like a little boy on Christmas morning! But, next time I must use either large lemons or twice as many small ones. This ice cream makes a really good float with Sprite. Very Yummy on a hot summer night.
I thought this was very easy to make and very flavorful. I made this for the first time for my son and new daughter-in-law’s rehearsal dinner recently. It went over OK. I’m not sure if every one was too full or for some I think it may have been too tart. I will make it again though. I did receive several compliments on it!!
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!
A bit sweeter than I prefer but it was amazing, Lemon flavor was strong which me and my family loved! I did whip it a couple times during freezing like some of the other reviews suggested texture was wonderful. Will try other flavors as well soon!
Made it three times already! A definite hit!
I’m sure this is delicious, but I wanted to share my story. I bought half-n-half instead of heavy cream, so I wasn’t able to make the recipe that day. However, I had my heart set on citrus ice cream. So, I juiced a medium organic lime over a small dish of vanilla bean ice cream, then mixed it in thoroughly with my spoon. Delicious, refreshing, simple.
My mom made this recipe all of the time. I absolutely LOVED it and LOVE that I have found the recipe! It is TART, but sooooo yummy. I’ll be making this often! Thank you!
My teenage son loved this and ate most of it before anyone else had a chance.
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.
Excellent recipe for homemade without an ice cream maker – and SIMPLE. I would serve to company and to the kids. My kids loved it! I’m going to try it with an orange later this week, and another batch with some cocoa powder in place of the lemon – I’ll keep you posted!
Great Recipe! VERY easy to make, and not grainy like a couple others have said; just make sure your sugar is dissolved before adding the cream like it says! Overall prep felt like 10 minutes. Again very simple, and very delicious too. My husband and baby love it. I also have an ice cream maker at home and didn’t even need it- the recipe was MUCH faster than trying to dig that thing out and the quality was creamier. My husband’s never had lemon ice cream until today and is already suggesting I whip up a large batch to keep in the freezer for a while. 🙂
Brilliant! First time ever making ice cream & I’m in love. I think I even screwed up the cream, I wasn’t sure if it had gotten “stiff”, but it didn’t matter. Thanks for this wonderful recipe!