Description
This refreshing lemon ice cream is tangy, creamy, and perfect for hot summer days. Made with fresh lemon juice and zest, it’s a citrusy treat that’s easy to make at home.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, combine the sugar and lemon zest. Rub together with your fingers to release the oils.
- Add the lemon juice, milk, heavy cream, vanilla extract, and salt. Whisk until the sugar is dissolved.
- Cover the mixture and refrigerate for at least 2 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
- Serve and enjoy your homemade lemon ice cream!
Notes
- Use fresh lemon juice for the best flavor.
- For a smoother texture, strain the lemon juice to remove pulp and seeds.
- You can fold in crushed graham crackers or meringue bits for added texture.