Creamy Lemon Ice Cream
A delightful homemade ice cream that captures the essence of summer with a tangy lemon flavor and creamy texture.
Ingredients
For the Ice Cream Base
- 2 cups heavy cream You can use half-and-half for a lighter version.
- 1 cup sweetened condensed milk Diabetic-friendly condensed milk is available for a lower sugar option.
- 1/2 cup fresh lemon juice Fresh juice offers the best flavor, but bottled can be used in a pinch.
- 1 tablespoon lemon zest Enhances the lemon flavor.
- 1 teaspoon vanilla extract Optional, but it enhances the overall flavor profile.
- 1 pinch salt
Instructions
Preparation
- In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and salt until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, aiming for a soft-serve consistency.
- Once it reaches the desired consistency, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serving
- Scoop the ice cream into bowls or cones and enjoy your refreshing lemon ice cream!
Notes
Make ahead of time; can be prepared up to a week in advance and stored in the freezer. Store in an airtight container to prevent ice crystals. Best consumed within two weeks.