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
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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!
Let me know when, Sherry, and I'll be there - spoon in hand!
Hi, Ginny, miss you GF. Perfect swimming weather these days. Hope you are all doing ok.
Hugs,
Sherry
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.
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