No Churn Lemon Ice Cream

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!

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 berry sauce be perfect for that. 

No Churn Lemon Ice Cream

Yield: 1 1/2 quarts

Ingredients:

- (2 cups heavy cream

- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)

- 1 teaspoon vanilla extract

- 6g (~2 tablespoons) lemon zest (from ~2 lemons)

- 2 tablespoons fresh lemon juice (from ~1 lemon)

Instructions:

1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form

2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, vanilla, lemon zest, and lemon juice

3. Once cream is ready, fold it into sweetened condensed milk mixture

4. Pour ice cream into a regular-sized loaf pan or ice cream storage container

5. Freeze for 6 hours or overnight before serving