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Lemon Ice Cream Recipe

Lemon Ice Cream Recipe photo by Taste of Home

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What better use could there be for that juice than making a refreshing batch of Lemon Ice Cream? Nancy Schantz (below) of San Angelo says, "Both of my grown daughters look for Lemon Ice Cream when they visit. I love this recipe because it's delicious and not at all tricky to make."

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Lemon Ice Cream Recipe

Prep: 15 min. Process: 20 min./batch + freezing

Yield: 32 Servings

15 20 35

Ingredients

1 package (3 ounces) cream cheese, softened
3 cups sugar
1 package (3 ounces) lemon gelatin
2 cups half-and-half cream
2/3 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup heavy whipping cream, whipped
8 to 10 cups milk
Yellow food coloring, optional

Directions

In a bowl, combine the cream cheese, sugar and gelatin. Add half-and-half, lemon juice and extracts; beat until smooth. Fold in the whipped cream. Stir in enough milk to measure 1 gallon. Add food coloring if desired.
Freeze in batches according to manufacturer's directions. Refrigerate extra mixture until it can be frozen. Allow to ripe in ice cream freezer or firm up in refrigerate freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving. Yield: 1 gallon.

Nutritional Facts 1 serving (1/2 cup) equals 177 calories, 7 g fat (5 g saturated fat), 29 mg cholesterol, 54 mg sodium, 25 g carbohydrate, trace fiber, 3 g protein.

Originally published as Lemon Ice Cream in Taste of Home February/March 2001, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Ice Cream

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(1-1) of 1 reviews

Reviewed on Jul. 28, 2009 by ckulinski

This ice cream has a really refreshing flavor. I will find a different recipe for next time however because the sugar and/or the gelatin did not dissolve and so the ice cream has a granular rather than a creamy taste. Prepared per the receipe and ice cream maker directions. Not sure what happened!