Creamy Lemon Ice Cream
This homemade creamy lemon ice cream is the perfect refreshing treat for hot summer days, combining zesty lemon flavors with a creamy texture.
Ingredients
Base Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon lemon zest from about 2 lemons
- ½ cup freshly squeezed lemon juice about 3-4 lemons
- a pinch salt
- 1 teaspoon vanilla extract optional
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils.
- Add the heavy cream, whole milk, lemon juice, and salt to the sugar mixture. Whisk until the sugar is fully dissolved.
- Cover the bowl and refrigerate for at least 2 hours, or overnight.
Churning
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it thickens to a soft-serve texture.
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
Serving
- Scoop the ice cream into bowls or cones. Garnish with additional lemon zest or a sprig of mint, if desired.
Notes
Pro Tips: Use fresh lemons for the best flavor, chill everything thoroughly to achieve a smooth texture, and avoid over-churning the ice cream.