Ingredients for Lemon Ice Cream
- Lemons
- Whipping Cream
- 1 cup whole milk
- 1 cup granulated sugar
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How to Make Lemon Ice Cream
- Zest the peel of 2 large lemons using a microplane or fine grater. Set aside.
- In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1 cup granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved.
- Remove from heat and stir in the lemon zest.
- Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 hours, or until partially firm.
- Remove from the freezer and let sit for 10-15 minutes to soften slightly.
- Add the juice of 2 large lemons (about 1/2 cup) to the partially frozen mixture.
- Use an electric mixer or whisk to thoroughly mix the lemon juice into the ice cream base. (Alternatively, mash with a potato masher).
- Cover the container tightly and return it to the freezer. Freeze for at least another 4 hours, or until solid and scoopable.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping to achieve optimal scoopability.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
102g
Fat
46g
Carbs
9g
