Lemon Ice Cream

This homemade Lemon Ice Cream is creamy, refreshing, and bursting with fresh lemon flavor. Made without eggs and with no cooking required, it’s easy to make and has the perfect balance of sweet and tart.

5 from 2 votes

Prep Time 15

Freezing Time 5

Total Time 5 15

Servings

Equipment

Ingredients

1 cup whole milk
1 cup granulated sugar
2 tablespoons finely grated lemon zest (organic lemons recommended), yellow skin only; avoid the bitter white pith
2 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

Instructions

Place the whole milk, sugar, and lemon zest in a blender and blend for about 30 to 60 seconds, or until the sugar is dissolved and the zest has been pulverized.
Pour the mixture into a large bowl or pitcher. Stir in the heavy cream, vanilla extract and salt. *Don't add the lemon juice. Store the lemon juice in the fridge until you're ready to add it.
Cover the mixture and chill for at least 4 hours, overnight recommended for the best flavor.
When you're ready to make the ice cream, stir in the lemon juice. Pour the cold lemon ice cream mixture into a 2-quart ice cream maker and churn according to the manufacturer's directions.
Serve it immediately if you like soft ice cream. For a firmer, scoopable ice cream, transfer it to an airtight freezer-safe container and freeze for approximately 4 to 6 hours. For the best flavor and texture, freeze it overnight.
If the ice cream is too firm to scoop when you take it out of the freezer, let it sit for a few minutes at room temperature.
Makes just over 1.5 quarts of ice cream.

Notes

Storage Tips: If you’re planning on storing your ice cream beyond a few days, press a piece of plastic wrap on top of the surface of the ice cream and then secure the lid in place. This will help prevent ice crystals from forming when the ice cream is exposed to air. Store your ice cream container towards the back of the freezer where the temperature remains more consistent and to prevent it from warming every time the freezer door is opened. The continually warming and freezing cycle likewise causes the formation of ice crystals.Homemade ice cream is best eaten within 1-2 weeks, after which the texture will begin to degrade.

Nutrition

Calories: 373kcalCarbohydrates: 30gProtein: 3gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 69mgPotassium: 136mgFiber: 0.2gSugar: 29gVitamin A: 1144IUVitamin C: 8mgCalcium: 90mgIron: 0.1mg

Course Dessert