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Lemon-Icecream

Lemon-Icecream recipe image
This Lemon Ice Cream is a bright, refreshing dessert that balances sharp citrus notes with rich, velvety cream. Perfect for hot summer days, it requires no ice cream machine, making it accessible for home cooks of all skill levels. The key is using fresh lemon juice and zest to infuse the dairy base with authentic flavor, avoiding artificial tang. The texture is light yet satisfying, with a smooth mouthfeel that melts slowly on the tongue. Serve it in waffle cones with a sprig of mint or alongside shortbread cookies for a delightful contrast. This recipe is ideal for potlucks, dinner parties, or a quick treat after a long day. It’s simple, elegant, and utterly delicious.
Courses:
Difficulty: Intermediate
Description
This Lemon Ice Cream is a bright, refreshing dessert that balances sharp citrus notes with rich, velvety cream. Perfect for hot summer days, it requires no ice cream machine, making it accessible for home cooks of all skill levels. The key is using fresh lemon juice and zest to infuse the dairy base with authentic flavor, avoiding artificial tang. The texture is light yet satisfying, with a smooth mouthfeel that melts slowly on the tongue. Serve it in waffle cones with a sprig of mint or alongside shortbread cookies for a delightful contrast. This recipe is ideal for potlucks, dinner parties, or a quick treat after a long day. It’s simple, elegant, and utterly delicious.
Ingredients
  • 150 gr. sugar
  • 200 cc. whipping cream
  • 200 cc. milk
  • a little salt
Directions
  1. 1
    Heat the milk in a small saucepan over medium heat until warm, but not boiling.
  2. 2
    Add the sugar and salt to the warm milk, stirring until completely dissolved.
  3. 3
    Remove from heat and stir in the juice of about 3 lemons, along with any desired zest.
  4. 4
    Let the mixture cool to room temperature, then refrigerate until cold.
  5. 5
    Whip the cold whipping cream until stiff peaks form.
  6. 6
    Gently fold the chilled lemon-milk mixture into the whipped cream until just combined.
  7. 7
    Transfer the mixture to a freezer-safe container and freeze for at least 4 hours, or until firm.
Note

For best flavor, use freshly squeezed lemon juice and zest from organic lemons if possible.

Store in an airtight container in the freezer for up to one month.

To serve, let sit at room temperature for 5-10 minutes to soften slightly.

Keywords: lemon, ice cream, no churn, citrus, dessert, summer, refreshing, cream, easy, homemade, zest, light
Read it online: https://www.chefs-mate.com/recipe/lemon-icecream/