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I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream--other than the pleasant lemon taste--is that it does not turn icy the next day. -Susan Litwak Bellevue, Nebraska
This recipe is:
Contest Winning
Lighter version: Makeover Lemon Custard Ice Cream
Nutritional Facts 1/2 cup equals 318 calories, 20 g fat (12 g saturated fat), 123 mg cholesterol, 100 mg sodium, 32 g carbohydrate, trace fiber, 5 g protein.
Originally published as Lemon Custard Ice Cream in Taste of Home June/July 2004, p35
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Reviewed on Aug. 06, 2011 by Revlis
This was very good. Changes I were 4 c. Milk, 4 c. 1/2 & 1/2, 2 tsp vanilla and 1-2 T. Lemon extract because that's all I had on hand. Still come out great.
Reviewed on Oct. 24, 2010 by Live2Cook
Very good. I used lemon juice from the bottle (RealLemon, 1 cup) and it tasted great. Very lemonly. It is homemade ice cream and a bit labor intesive -- which is why I gave it four stars instead of five.
Reviewed on Jun. 21, 2010 by fallriver
On the lemon juice, I didn't know if it needed to be freshly squeezed juice or bottled juice. I used freshly squeezed lemons which produced a very mild lemon flavor.
Reviewed on Jul. 06, 2009 by marciedarciestuff
Yum recipe like real lemon pie and the texture was perfect! The directions on the other hand made it difficult. Getting the egg in without cooking it is tricky. Once it was done chilling in the ice water I simply transferred it to the ice cream maker canister (it only filled it two thirds of the was anyway)and refrigerated till it was pretty cold. Then I made the ice cream in the machine/maker for about 20 minutes. We ate some right away and ate the rest a few hours later.
Reviewed on Jun. 14, 2008 by gratefulservant_AZ
Hi, Ginny, miss you GF. Perfect swimming weather these days. Hope you are all doing ok.Hugs,Sherry
Hi, Ginny, miss you GF. Perfect swimming weather these days. Hope you are all doing ok.
Hugs,
Sherry
Reviewed on Dec. 12, 2007 by imadisneymom
Let me know when, Sherry, and I'll be there - spoon in hand!
Reviewed on Dec. 12, 2007 by gratefulservant_AZ
MY goodness, this is a recipe I have been hunting for more than 30 years. Too cold to make it right now, but when summer comes I'm all over it!
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