Lemon Ice I

This recipe is WAY too sweet. 2 cups of sugar is too much. Will continue my search for lemon sherbet elsewhere.

Way to much sugar and not enough lemon. I added extra lemon and still thought it was too sweet.

Wonderfully refreshing! The one problem I had with this recipe was that it never froze completely in my Kitchenaid ice cream attachment. I ended up having to put the very soft mixture into the freezer where it hardened completely. I would have preferred a softer consistency. I believe this may be due to the fact that the recipe does not call for chilling the mixture before placing it into the ice cream freezer. This mixture was just cool to the touch.

mmmmmm so good!

I made this last night and it came out great. I don’t have a food processor, but I tried the trick of peeling the lemon thinly with a paring knife, putting the strips in the blender with the sugar. As you can imagine, that wasn’t working very well (I’m a new cook!), but I then added the lemon juice and blended again and that did the trick…nice, fine lemon zest in the the lemon/sugar mixture. I also reduced the sugar to 1 1/2 cups, and upped to juice by 1/2 cup, and whisked the milk in slowly as mentioned by others. Came out perfect! Also, if you won’t be able to serve it within a few hours while it’s nice and scoopable, you can use the same recipe for ice pops since it will harden quite a bit but still taste very nice.

I liked it… so did the kids. Husband thought a bit sweet. Super simple recipe. I had no problem with curdling… adding the milk while the mixer mixed the lemon and sugar worked well. I would go with a bit more lemon personally or maybe add some orange zest/juice for something different, but the recipe as is is a great, simple, desert!

This was really great. It is so nice to not have to have an ice cream maker in order to make a good ice cream. My children loved it and now want me to make orange and then lime. I will be making this for many years to come!!!

I have made this several times, both with and without the lemon zest. It’s great both ways, and is always a hit!

Great recipe! Following the advice of others I reduced the sugar to 1-1/2 c., (actually 1 c. sugar and 1/2 c. of Splenda), and increased the lemon juice to 3/4 c. of Meyer lemon juice. For those who would like to know how much juice one lemon has, I measured 1/4 c. from a medium sized lemon. It’s only a general guideline. I’m sure it could vary depending on ripeness, etc. My result was excellent. Just the right amount of sweetness and tanginess, and I love that I don’t have to feel guilty eating it.

This was terrific. Very easy to make.It was too sweet for my taste. Had to add milk but it still turned out great.

I read the reviews and ended up creating my own recipe, which is awaiting review/acceptance here. I had to halve the recipe because of the capacity of my ice cream machine, but I kept the full amount of lemon juice, and zested both lemons. I used a combination of milk and heavy cream and sugar and honey. It was really good. This recipe was a good starting point, but I’m sure if I’d followed it I would have had a very sweet frozen confection with no tanginess at all.

This is pretty good! Nice and refreshing! I did take other people’s advice and used less sugar. I used a half cup less, I really could have cut back even more. I will try this one again.

I really enjoyed this recipe. I used an ice cream maker for 40 minutes. It never got as firm as ice cream, but it held enough air that it never became a frozen rock either. It tasted more like sherbet than it did the Italian lemon ice I was looking for. When I make this recipe again I’ll likely use a bit more zest.

This was ok. It took forever to freeze and it turned out wayyyy too sweet but the texture was nice and it tasted pretty good (wayyyy too sweet!) I loved the bits of frozen lemon zest. I found it to be really milky which is usually a good thing but with lemon..not. Next time I will look for a recipe for Lemon Ice without the milk…I was trying for something like Italian Ice. The recipe was great but is just not what I was hoping for. If you like Lemon Milk this is the recipe for youl

hmm – yummy – and only 3 ingredients – so easy to make — next time i’ll try it with orange

Delicious with Meyer lemons. For the person who wanted to know how to prevent clotting, whisk the sugar and lemon together until smooth. Then slowly drizzle in milk a little at a time, while whisking quickly. Keep whisking and adding milk in a little at a time until it’s all gone. I also second the person who cut the milk down to 3 cups since my ice cream machine is a 1.5 qt. I make lots of ice cream, and this recipe’s a keeper! (It’s also lower fat than my other ones…but now I wonder how this would taste with half cream and half milk…) So I made this a second time wth smaller, less ripe meyer lemons (6 total), 1.5 cups of sugar, and 2.25 cups of milk – still delicious and impressive.

Very refreshing summer dessert.

Very easy to make and is so good to eat. Everyone loved it!!!

This is so refreshing. I will use more lemon and a little less sugar next time.

Very tasty! I halved the recipe and poured it into ice pop molds. The pops turned out to be a little soft…but still very delicious. Here’s a few tricks I used to make this recipe really easy. First, cut your lemons in half and juice them…THEN you can zest them very easily by tucking your fingers inside the lemon for protection. Second, put your sugar and lemon zest in the food processor and process until fine. Third…go ahead and add the milk and process until well blended. I didn’t cut back the sugar, but I did add extra lemon and lemon zest to taste. Can’t wait to try it again by freezing in a pan. Very yummy! Thanks for sharing!

The milk curdled when I added it to the lemon juice/sugar mix…what did I do wrong? Help, I really want to try it! RE-REVIEW I’m so glad I tried it again! I did as suggested above, and used the whisk beaters on my handheld electric mixer to first whisk the lemon juice and sugar together then while whisking, I slowly drizzled in the milk. I used 4 cups of skim and 1 cup of 2% since I have a 4 qt. ice cream maker, and others said it was overly sweet with just 4 cups of milk. It turned out wonderfully, not quite as creamy as a sherbet, but I would think if you used whole milk or some half & half, it would be richer, but I liked it as is. I just wish the recipe listed a specific amount of lemon juice so I can get consistent results, as lemons can vary in their juiciness. I actually used four smaller lemons and zested them all. I bet it would be good with lime and orange, even raspberries as well and you could make your own rainbow ice.