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    You are in: Home / Greek / Greek Lemon Ice Cream Recipe
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    Greek Lemon Ice Cream

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 27, 2013

      This has ice cream (frozen yogurt really) has a nice refreshing tang, I think it would be really great with a berry sauce. It also has a little of that dryness on the tongue that froyo can have which I'm not really fond of. I started with vanilla Greek yogurt so cut out almost all the sugar and increased the amount of lemon juice. After reading the other comments, I scooped it into my freezer container with little scoops in hope that it will make it easier to remove, they are definitely rock hard, but I've had this happen with other ice creams so not too concerned. Thanks for sharing your recipe Nan! Made for ZWT9 Greece by another one of The Appliance Killers

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    • on July 22, 2013

      Simply summer perfection in taste and texture. I had exactly the same results as Bonnie G#2 even though I added a Tbsp of vodka as antifreeze. When it's first out on the ice cream maker it wonderful in that soft serve state smooth like the best silk and creamy, mmmmm. After the time in the freezer it still tastes marvelous but it's as hard as a brick and has to sit on the counter for 20 mins or so before you can get any out of the container and you still have to take just small amounts from the sides because it's still brickish inside. For that reason alone I'm going for 4 stars. I will surely make this again but I'll time it to come out of the ice cream maker at the time I want to serve it. Made for ZWT 9. :D

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    • on June 12, 2010

      Fabulous! I had a 32 ounce container of plain Greek Yogurt so I was probably a bit shy on the yogurt amount. I keep my KA freezer bowl out in the deep freeze so this literally went from start to finish in under 20 minutes. Served with a drizzle of honey to compliment the tang of the yogurt and a light sprinkle of lemon zest. So good! Made for Greece-ZWT6

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    • on July 17, 2013

      My family LOVED, LOVED, LOVED this recipe. So tart and refreshing for a very hot summer day and so easy to make. First out of the ice cream maker it was creamy, smooth and perfect. I put it in the freezer to save for after dinner but my freezer made it come out so hard we couldn't even dip it. No problem we let it sit out for awhile and then ate it but it did loose some of the creamy texture - but it didn't hurt the flavor at all. Wonderful end to a summer meal. This is one I'll be making often. Thanks so much for posting. By the way I too used a 32 ounce container of yogurt so was a little shy but didn't seem to affect the results at all.

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    Nutritional Facts for Greek Lemon Ice Cream

    Serving Size: 1 (48 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 135.5
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 4.5 g
    Cholesterol 27.1 mg
    Sodium 7.8 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 0.0 g
    Sugars 16.9 g
    Protein 0.4 g

    The following items or measurements are not included:

    Greek yogurt

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