LEMONS. Refreshing, juicy, lemony lemons are what summers are all about! This is my current situation: I cannot stop making food with LEMONS. This, this, and now THIS. So obviously, summer life so far has been a life with lemons. Lots of lemons…
But what can I say. This Lemon Ice Cream, my friends, is summer time necessity, summer time survival guide, summer time MUST HAVE. When you are hot and sweaty and air conditioning alone cannot cool you down, grab a spoon and dig into this Lemon Ice Cream. It is tasty, refreshing, and the PERFECT summer time pick-me-up!
This Lemon Ice Cream is fairly light, almost a cross between sorbet and ice cream. If you were to draw a line and on one end is sorbet and the other is ice cream. This would be somewhere in the middle, but leaning towards the ice cream side.
My husband thinks it also tastes a little bit like a lemon cream pie. The lemon part, of course 🙂 No pie crust in this ice cream. Although that sounds quite glorious…
My secret for the lightness lies using a lot less heavy cream and a lot more milk. I also use no sugar in this, and instead use condense milk to sweeten this baby up. In addition, no eggs. To keep it light, I like the less custardy texture in this ice cream. It is also SO MUCH EASIER when you are not dealing with cooking eggs in cream and trying to prevent it from turning into scramble eggs.
And YES. If you catch where I am heading. NO COOKING. Just mix everything together.
And of course, lemons.
I love me some lemony goodness. 🙂
Freshly squeezed lemon juice and lemon peel goes into the ice cream mixture.
I make this ice cream in my Cuisinart 2-quart Ice Cream Maker (affiliate link) that I have a rather strong fondness towards. This recipe fits a 2-quart maker perfectly. If your ice cream maker is smaller than 2-quart you should consider cutting the recipe in half.
Make sure the liquids are fairly cool before pouring it into the ice cream maker to churn. Once the churning is done, transfer ice cream to a container and freeze for 5-6 hours, or overnight!
That’s it. THAT’S IT! It is THAT easy.
So dang YUMMY!
Scoop a couple of scoops, and enjoy! Or grab a spoon and just DIG IN!
Try it, friends! I think you will LOVE this!
While you are here, check out our Cookies and Cream Ice Cream recipe! We LOVE it so much we boldly call it THE BEST Cookies and Cream Ice Cream. YES. It is THAT GOOD.
Lemon Ice Cream
Ingredients
- 1 cup heavy cream
- 2 cups 2% milk
- 14 oz condense milk
- 1/4 cup + 2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp lemon zest
Instructions
- Combine all the ingredients in a large bowl and mix well.
- Pour mixture into a 2-quart ice cream maker. Make sure mixture is cool. Churn according to manufacturer’s instructions, or until mixture is smooth and thickened.
- Freeze for 4-5 hours, or overnight.
- Serve and enjoy!
Rosanne says
Just made this today—and it was *glorious* 😀 Loved how easy the recipe was, and how nicely the flavours turned out! (I also used Meyer lemons, so it smelled really good) The coworkers all gave it positive reviews! I doubled the recipe and now I can’t wait to enjoy the leftovers in the upcoming summer heat hehe. This recipe’s a definite keeper 🙂 Thank you for sharing it!!
Joyous Apron says
Hi Rosanne! Thank you so much for making the recipe and letting me know how it went! I am so thrilled that you and your co-workers love it. You are making me want to make a new batch using Meyer lemons – that sounds so amazing!! I may or may not wait until I finish my current batch that is in the freezer…?
Dee says
Can I substitute whole milk for the 2%?
Joyous Apron says
Yes!! It will be creamier that way!
Hanneke says
Hi I live in UK, do I use whipping cream (30-40% fat content) or double cream (48% fat content)?
Thank you 😊
Joyous Apron says
I think whipping cream would work well!