This is a lemon ice cream you don't need an ice cream maker for. You can just freeze it in a loaf pan in the freezer.
yummy - 20 Apr 2013
The recipe as written is vague...it should specify measurements of lemon juice and zest, especially for the novice cook--the amounts of lemon juice and zest could drastically affect the final result. Also, I believe the ratio of cream to milk should be increased to include more cream, less milk, to ensure creaminess and avoid graininess or "iciness." This has potential as a starting point but needs adjustments to rate any more than two stars. I made the necessary modifications and came up with a 5-star lemon ice cream. - 25 Jul 2008 (Review from Allrecipes USA and Canada)
I have a similar recipe that I make. I set the timer and stir every 30 minutes until it is set (a couple of hours). It's not totally solid and easy to serve. Enjoy! - 02 Jun 2008 (Review from Allrecipes USA and Canada)