Lemon Ice Cream Recipe

3.5 1 2
Lemon Ice Cream Recipe
Lemon Ice Cream Recipe photo by Taste of Home
Publisher Photo

Lemon Ice Cream Recipe

Read Reviews
3.5 1 2
Publisher Photo
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."
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing

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

Nutritional Facts

1/2 cup: 177 calories, 7g fat (5g saturated fat), 29mg cholesterol, 54mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Lemon Ice Cream in Taste of Home February/March 2001, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Ice Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ckulinski User ID: 2574207 91249
Reviewed Jul. 28, 2009

"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!"

Loading Image