This creamy, tangy lemon ice cream is the perfect balance of sweet and tart. Bursting with fresh lemon flavor, this dessert is ideal for hot summer days or when you crave a refreshing citrusy treat. With just a handful of ingredients and no need for an ice cream maker, this easy recipe will quickly become a household favorite.
Ingredients:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (from 2-3 lemons)
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Prepare the Lemon Zest and Juice:
- Grate the zest from 2-3 lemons to yield about 1 tablespoon. Then, juice the lemons to get ½ cup of fresh lemon juice. Set both aside.
- Mix the Base:
- In a medium bowl, whisk together the heavy cream, whole milk, sugar, and salt until the sugar dissolves completely. This may take a few minutes.
- Incorporate the Lemon Flavor:
- Stir in the lemon zest, lemon juice, and vanilla extract into the cream mixture. The acidity of the lemon juice will slightly thicken the mixture.
- Chill the Mixture:
- Cover the bowl and refrigerate for at least 2 hours, or until the mixture is well chilled. This helps the flavors to blend.
- Freeze the Ice Cream:
- If using an ice cream maker, churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 4-5 hours, stirring every 30 minutes to break up ice crystals.
- Serve:
- Once the ice cream is fully frozen, scoop it into bowls or cones. Garnish with extra lemon zest or a sprig of mint for a decorative touch.
Enjoy your homemade lemon ice cream, a cool and zesty treat that melts in your mouth!