This homemade lemon ice cream is the perfect balance of sweet and tangy, offering a refreshing dessert that’s ideal for hot days. Made with fresh lemons, rich cream, and just the right amount of sweetness, this recipe creates a creamy texture that bursts with citrus flavor. Whether you’re an ice cream lover or looking for something unique to impress guests, this zesty lemon ice cream is bound to become a favorite. No ice cream maker is needed, and the preparation is simple and quick!
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 3 large lemons (zested and juiced)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (for garnish, optional)
- A pinch of salt
Instructions:
- Prepare the Lemon Flavor: Zest the lemons first, then squeeze out the juice, making sure to avoid the bitter white pith. Set aside both the zest and juice.
- Combine the Cream Base: In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat the mixture over medium heat until it begins to steam (don’t let it boil), stirring occasionally to dissolve the sugar.
- Infuse with Lemon: Remove the cream mixture from heat. Stir in the lemon juice, lemon zest, and vanilla extract. Mix well until fully combined. The mixture may slightly curdle due to the lemon, but this will not affect the end result.
- Chill the Mixture: Allow the mixture to cool to room temperature, then transfer it to the fridge and chill for at least 4 hours or overnight to let the flavors meld.
- Freeze the Ice Cream: Pour the chilled mixture into a freezer-safe container and freeze for about 3-4 hours, stirring every 30-45 minutes to break up ice crystals and ensure a smooth texture.
- Serve and Enjoy: Once the ice cream is fully frozen, scoop it into bowls or cones, and top with extra lemon zest for a tangy garnish. Enjoy the refreshing burst of lemon in every creamy bite!