Another ice cream recipe that doesn’t require an ice cream maker! This Lemon Ice Cream is super creamy and quite refreshing, a wonderful summer treat!
Sometimes when I enjoy a lemon dessert, I feel like a traitor to my former self. I was so sworn against lemon anything forever and now I feel like such a hypocrite. But you know what, I’ll get over that, because now is the time to embrace new tastes and delicious, refreshing summer flavors.
That isn’t to say that I’m not ultra picky about lemon sweets (even more picky than I am about all sweets, hard to believe). Lemon bars still kind of gross me out, as does lemon meringue pie. But when lemon desserts are done right, they can be quite delicious. Not too sweet and not too tart are the most important factors. And then there is texture. This ice cream for example, has just enough lemon flavor to make it a refreshing treat, but it is also ultra creamy and has the potential to fulfill all of your ice cream loving needs. Have a small scoop on a hot night or use it in an ice cream sundae. This blueberry sauce would probably be perfect for that. If you are really smart, you will make this ice cream right now so it’s ready for my recipe that’s coming on Thursday. Hint, hint!
No Churn Lemon Ice Cream
Base from Martha Stewart
Makes 1 1/2 quarts
16 fluid ounces (1 pint / 2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
1 teaspoon vanilla extract
6 grams (~2 tablespoons) lemon zest (from ~2 lemons)
1 fluid ounce / 2 tablespoons fresh lemon juice (from ~1 lemon)
In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, vanilla, lemon zest, and lemon juice
Once cream is ready, fold it into sweetened condensed milk mixture
Pour ice cream into a regular-sized loaf pan or ice cream storage container
Freeze for 6 hours or overnight before serving