Indulge in the zesty goodness of homemade lemon ice cream that balances creamy richness with a bright, citrusy kick. Perfect for hot summer days or as a refreshing dessert to impress your guests, this ice cream is easy to make and will leave your taste buds dancing. With just a few simple ingredients, you can create a smooth, creamy treat that captures the essence of summer in every scoop.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Zest of 2 large lemons
- 3/4 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions:
- Prepare the Lemon Mixture:
- In a medium mixing bowl, combine the granulated sugar and lemon zest. Use a whisk to rub the zest into the sugar until fragrant and well combined. This releases the essential oils from the zest.
- Combine Wet Ingredients:
- Add the heavy cream, whole milk, lemon juice, vanilla extract, and salt to the sugar and zest mixture. Whisk until the sugar is completely dissolved and everything is well combined.
- Chill the Mixture:
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until thoroughly chilled. For best results, chill overnight.
- Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze:
- Transfer the ice cream to an airtight container, smoothing the top with a spatula. Seal the container and freeze for at least 4 hours, or until firm.
- Serve:
- Scoop the lemon ice cream into bowls or cones and garnish with additional lemon zest or fresh mint if desired. Enjoy your refreshing treat!
Tips:
- For an extra creamy texture, you can add a tablespoon of vodka to the mixture before churning. It helps prevent ice crystals from forming.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches a creamy consistency.