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Fresh Lemon Ice Cream

Fresh Lemon Ice Cream recipe image
This Fresh Lemon Ice Cream is a refreshing twist on a classic summer treat. Made with vibrant fresh lemon juice and zest, it offers a perfect balance of tangy citrus and rich, creamy sweetness. The no-churn method makes it incredibly easy to prepare, requiring no ice cream maker. The texture is smooth and scoopable, while the flavor is intensely fruity without being overpowering. It&# 226;ÂÂs an ideal dessert for pool parties, barbecues, or a light, satisfying end to a meal. Serve it plain or with a sprinkle of crushed cookies for added crunch. This recipe captures the essence of fresh lemons in every bite, making it a crowd-pleaser that is both simple to make and delicious to enjoy.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 644.6
Dietary: Gluten-free, Vegetarian
Description
This Fresh Lemon Ice Cream is a refreshing twist on a classic summer treat. Made with vibrant fresh lemon juice and zest, it offers a perfect balance of tangy citrus and rich, creamy sweetness. The no-churn method makes it incredibly easy to prepare, requiring no ice cream maker. The texture is smooth and scoopable, while the flavor is intensely fruity without being overpowering. It&# 226;ÂÂs an ideal dessert for pool parties, barbecues, or a light, satisfying end to a meal. Serve it plain or with a sprinkle of crushed cookies for added crunch. This recipe captures the essence of fresh lemons in every bite, making it a crowd-pleaser that is both simple to make and delicious to enjoy.
Ingredients
  • 1 tablespoon Lemon zest
  • 1/4 cup Fresh lemon juice
  • 1 cup Sugar
  • 2 cups Light cream (or 1 cup heavy cream plus 1 cup milk)
  • 1/8 teaspoon Salt
  • few drops Yellow food coloring (optional)
Directions
  1. 1
    In a large bowl, combine the lemon zest, lemon juice, and sugar. Stir well to dissolve the sugar slightly and release the oils from the zest.
  2. 2
    Gradually add the light cream (or heavy cream and milk mixture), salt, and optional food coloring, stirring constantly until fully incorporated.
  3. 3
    Continue to stir until the sugar is completely dissolved and the mixture is smooth.
  4. 4
    Pour the mixture into ice cube trays with the dividers removed, or into an 8x8-inch metal baking pan.
  5. 5
    Cover tightly with foil and freeze until the mixture is solid around the edges but still mushy in the center, approximately 1.5 to 2 hours.
  6. 6
    Remove from the freezer and stir vigorously with a wooden spoon to break up ice crystals and ensure a smooth texture.
  7. 7
    Cover again with foil and return to the freezer. Freeze until completely firm, about 2-3 more hours.
  8. 8
    Scoop and serve immediately for best texture.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 644.6kcal
% Daily Value *
Total Fat 43.2g67%
Saturated Fat 26.4g132%
Cholesterol 132.0mg44%
Sodium 11.6mg1%
Total Carbohydrate 64.4g22%
Dietary Fiber 0.1g1%
Sugars 63.4g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer ice cream, use 1 cup of heavy cream and 1 cup of whole milk instead of just light cream.

Ensure the lemon juice is fresh-squeezed for the best flavor; bottled juice may result in a less vibrant taste.

If the ice cream becomes too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.

Store in an airtight container in the freezer for up to 2 weeks.

Optional: Add a tablespoon of lemon curd or crushed lemon bars for extra flavor and texture.

Keywords: lemon, ice cream, no churn, citrus, dessert, summer, easy, homemade, cream, zest, juice, sweet, tart, refreshing, freeze, simple, light, vegetarian, american, snack
Read it online: https://www.chefs-mate.com/recipe/fresh-lemon-ice-cream/