Ingredients for Lemon Ice Cream Without Ice Cream Maker
- 1 cup freshly squeezed lemon juice (from approximately 3 large lemons)
- Zest of 3 large lemons
- 1 cup granulated sugar
- Whole Milk
- 2 cups heavy cream
- Pinch of sea salt
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How to Make Lemon Ice Cream Without Ice Cream Maker
- Zest and juice 3 large lemons, setting aside zest and measuring out 1 cup of lemon juice.
- In a large bowl, whisk together the lemon juice, 1 cup granulated sugar, and the lemon zest until the sugar dissolves completely.
- Gradually whisk in 2 cups heavy cream, 1 cup whole milk, and a pinch of sea salt until smooth and combined.
- Pour the mixture into an 8x8 inch glass baking dish. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- Remove the ice cream from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly.
- Scoop out half of the ice cream at a time and process in a food processor until smooth and creamy. Be careful not to over-process.
- Return the processed ice cream to the baking dish and cover tightly with plastic wrap again.
- Freeze for another 30 minutes to allow the ice cream to firm up.
- Serve immediately, or transfer to an airtight container and store in the freezer for up to one week. Top with fresh raspberries (or other berries) for a delightful garnish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
143g
Fat
49g
Carbs
12g
