Lemon-Drop Ice Cream | Midwest Living

Lemon-Drop Ice Cream

Lemon-Drop Ice Cream

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  • Yield: 1-1/2 quarts
  • Prep 10 mins
  • Freeze 40 mins

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  • 4 cups whipping cream and/or half-and-half or light cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon finely shredded lemon peel
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla
  • Lemon-flavored hard candies, crushed


  1. In a large bowl, stir together the whipping cream and/or half-and-half or light cream, sugar, finely shredded lemon peel, lemon juice, and vanilla.
  2. Freeze in a 2- to 3-quart ice cream freezer according to manufacturer's directions. Top with crushed candy. Makes 1-1/2 quarts.

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