- 1 cup milk
- 1 cup sugar
- 1/3 cup lemon juice
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice.
- In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving. Yield: 1 quart.
Originally published as Lemon Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p221
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Simple Lemon Ice Cream
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Reviewed Jul. 10, 2015
"This recipe was super easy and super delicious! My son enjoyed making it for our family and he will make it again soon. Thanks for the idea!"