I'm experienced enough with making ice cream to recognize that while this recipe has potential, as written it is flawed, particularly for the novice cook or baker. First, since lemon sizes vary, the recipe should have given more accurate measurements for juice and zest. Also, the ratio of cream and milk is off--too much milk, which would not make for a creamy ice cream and might even make it grainy. I scaled this to six servings to fit my Cuisinart ice cream maker, using the following measurements and method of preparation: 2 c. cream, 1 c. sugar, 3/4 c. lemon juice, 1 T. zest, 1-1/2 c. sugar and, for richness, 4 egg yolks. Prepare in traditional method for cooked custard. Strain mixture, then chill. When cool, refrigerate for several hours before churning. Now THIS is a 5-star, velvety smooth, rich, frozen lemon custard ice cream. Perfect.

I did use an ice cream maker - just to speed things up. It was the perfect blend of tart and sweet. Such an easy recipe.

I'm always looking for lemon recipes as I have a whole tree full. I used the last lemon on my tree to try this. Mine wasn't as tart as I would have liked but I didn't put much peel in. I stirred it a couple times while it was setting and it's not too firm to scoop. I didn't use a loaf pan, just left it in the ceramic bowl I mixed it up in. Very good. I may try it again and add some strawberrys.

I doubled this recipe but only used 1 lemon. Also finely grated the rind added it to the sugar and added 2Tbsp custard powder mixed in the milk and cooked it on the stove to form a custard. Let get cold in the fridge, Stired in the juice then added the cream without whipping. Poured it into the icecream maker. Yum!! turned out Delish. I love lemon icecream. This is the best yet.

I have a similar recipe that I make. I set the timer and stir every 30 minutes until it is set (a couple of hours). It's not totally solid and easy to serve. Enjoy!

My family thought this ice cream had a nice texture and strong (not too strong) lemon taste. I did use a small lemon and a my microplane did zest my lemon in tiny bits so I didn't need the food processor step to mix the sugar and zest. Next time I will use only 1 half of the lemon juice in this recipe. I did take it out of the freezer and let sit at room temperature for about 10 minutes before scooping. Very nice color.

Great lemon flavor. Easy to make. Followed another reviewer's advice and reprocessed it after an hour. Kept lemon juice, cream and milk in (refrigerator) freezer for 1/2 hour before processing to decrease freezing time.

My husband loves ice cream and this tastes more like a sherbet to me. He wasn't a fan.

WOW! This stuff tastes amazing! And cheaper than buying in the store too. I only changed one thing with the recipe, because my lemon zest was already grated very small, i didn't bother with the blender. I froze it overnight because i made it right before bed, and the next morning the first thing i said was, "Wow this stuff is amamzing!" Not too hard, and not too soft either. Perfect. Thank You!

Very tasty, very easy to make. Couldn't get enough of the stuff!

there isnt any other recipe like this one which gives so rich lemon flavor..my favourite all the time

While the lemon taste of this ice cream is delicious, it requires a few steps of preparation. It's great that you don't use the hassle of an ice cream maker, but the texture is more like a sorbet than a cream.

This was really good! Especially at 10:30 pm with fresh strawberries on top...I love fresh lemon and this ice cream did not disappoint...Thx VRMWIFE. Hubby thanks you too :)

Jeanne

This stuff was excellent, although the layer with the lemon peel sunk to the bottom of the pan so once it was frozen I piled it into a bowl to mix it better. Yum!

Really easy to make, and we all liked the lemon flavour - nice and strong! We thought it tasted like Lemon Delicious Pudding, but frozen! I think next time i'd add some orange or lime to mix the flavours, and also, i think with most icecreams if you take them out before they fully freeze and process them again (then refreeze) you don't get any ice crystals - this recipe had a few (but not heaps). Really nice and easy, a great first ice-cream making experience for me.