LOVE this ice cream! Never had lemon ice cream before (lemon sorbet, yes, but not ice cream). We raise chickens of our own, so have plenty of eggs for this recipe. It is absolutely wonderful and a naturally beautiful yellow hue! Not too sweet and not too tart. 3 lemons yielded just enough juice but 2 of the 3TB of zest. Seems to work out fine. We don't mind the zest in the ice cream but as others have mentioned, can strain it, if it bothers you. We've made this recipe twice now and it's perfect each time.
Great recipe!!! We've been juicing and the dry carrot shreds from carrot juicing were used here (great to dual-purpose =).
We've also been baking gluten-free and this recipe turns out *wonderfully* using the gluten-free All-Purpose flour recipe on AllRecipes (http://allrecipes.com/recipe/gluten-free-all-purpose-flour-mixture/).
We always cut down on oil in recipes, so we used 3/4 cup oil, and 3/4 cup unsweetened applesauce. Everything else as the recipe lists (did have to bake just a bit longer but one's oven is never the same as another's, so nothing abnormal).
YUMMY, YUMMY, YUMMY!!
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