Imagine a dessert that captures the essence of sunshine in every creamy, tangy spoonful - that's exactly what this Lightly Lemon Ice Cream delivers! Perfect for those scorching summer days or when you need a burst of citrusy refreshment, this homemade treat will transport your taste buds to a cool, lemony paradise. With just a few simple ingredients and some culinary magic, you'll create a dessert that's both sophisticated and irresistibly delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring constantly until sugar completely dissolves and mixture is smooth.
- Remove pan from heat and allow mixture to cool slightly for about 5-7 minutes. Whisk in fresh lemon juice, lemon zest, and vanilla extract, ensuring ingredients are thoroughly incorporated.
- Transfer the mixture to a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent skin formation. Refrigerate for at least 2 hours or until mixture is completely chilled.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until mixture reaches a soft-serve consistency.
- Transfer churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover tightly with a lid or plastic wrap.
- Freeze for 3-4 hours or until firm. Allow to sit at room temperature for 5-10 minutes before scooping to soften slightly.
- Serve in chilled bowls, optionally garnishing with additional lemon zest or a small mint leaf for presentation.
Tips
- Use fresh lemon juice and zest for the most vibrant flavor - bottled juice simply can't compare!
- Ensure your mixture is completely chilled before churning to achieve the smoothest texture possible.
- For extra smoothness, strain the mixture through a fine-mesh sieve before chilling to remove any potential zest or lumps.
- If you don't have an ice cream maker, you can still make this recipe by freezing and stirring the mixture every 30 minutes to break up ice crystals.
- For a more intense lemon flavor, add an extra tablespoon of lemon zest.
- Serve in chilled bowls to keep the ice cream from melting too quickly and to enhance the overall tasting experience.
- Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 80mg
