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Lemon Ice Cream
Ingredients:
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Ice Cream Base:
- In a large mixing bowl, whisk together the heavy whipping cream, whole milk, and granulated sugar until the sugar is completely dissolved.
- Add the Lemon Flavor:
- Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract until well combined.
- Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled. For best results, chill overnight.
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container. Place a piece of plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming. Cover with the container’s lid and freeze for at least 4 hours, or until the ice cream is firm.
- Serve:
- Scoop the lemon ice cream into bowls or cones and serve immediately. Garnish with additional lemon zest or slices if desired.
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