Lemon Ice Cream
Lemon ice cream is one of those desserts that feels fancy but is secretly one of the easiest things you'll ever make.
Servings: 8 Servings
Calories: 416kcal
Ingredients
- ½ cup lemon juice 2 large lemons
- 2 cups granulated sugar
- 1 cup heavy whipping cream
- 3 cups half & half or whole milk
- ½ tsp lemon extract
Instructions
- Stir together lemon juice and sugar in a small bowl. Let sit 5 minutes to dissolve the sugar.
- Add the cream, milk, and lemon extract an whisk to combine. Cover with plastic wrap and chill for at least 2 hours, or overnight. Whisk to combine before adding to ice cream maker.
- Pour into cold ice cream maker and churn until thick, soft-serve consistency. Add to an airtight container or loaf pan covered tightly with plastic wrap. Freeze 3-4 hours before serving.
Notes
Tips for Storing
- Store in an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on. This prevents ice crystals from forming on top.
- Use a shallow container. A wider, shallower container means the ice cream freezes and scoops more evenly than a deep, narrow one.
- Best within 2 weeks. Homemade ice cream doesn't have stabilizers, so it's at its creamiest within the first week or two. After that, it can get icier.
- Let it sit before scooping. Pull it from the freezer and let it sit at room temperature for 5 minutes before scooping. It makes a big difference.
- Don't refreeze melted ice cream. If it fully melts, don't refreeze it. The texture won't recover and the dairy safety window has passed.
Nutrition
Calories: 416kcal | Carbohydrates: 56g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 64mg | Potassium: 165mg | Fiber: 0.05g | Sugar: 55g | Vitamin A: 759IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 0.1mg
