Effortless Lemon Ice Cream Recipe
Lemon ice cream is a delightful treat that combines the tartness of fresh lemons with the creamy sweetness of ice cream. This effortless lemon ice cream recipe is perfect for anyone who wants to enjoy a refreshing homemade dessert without the need for an ice cream maker. With just a few ingredients and minimal effort, you can create a creamy, tangy lemon ice cream that’s sure to impress.
Ingredients:
- 1 cup (240 ml) freshly squeezed lemon juice (about 4-5 large lemons)
- 1 tablespoon lemon zest (from 1-2 lemons)
- 1 can (14 oz/400 g) sweetened condensed milk
- 2 cups (480 ml) heavy cream, cold
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions:
1. Prepare the Lemons:
- Start by washing the lemons thoroughly. Using a fine grater, zest one or two lemons to get about one tablespoon of lemon zest. The zest adds a concentrated lemon flavor to the ice cream.
- Cut the lemons in half and juice them until you have one cup of freshly squeezed lemon juice. Strain the juice to remove any seeds or pulp, ensuring a smooth texture for the ice cream.
2. Mix the Base:
- In a large mixing bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, vanilla extract (if using), and a pinch of salt. The sweetened condensed milk will act as the base, giving the ice cream its sweetness and creamy texture, while the lemon juice and zest provide that tangy lemon flavor.
- Stir the mixture until everything is well combined. The acidity of the lemon juice will slightly thicken the mixture.
3. Whip the Cream:
- In a separate large bowl, pour in the cold heavy cream. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes. The cream should be thick and hold its shape when the beaters are lifted.
- The whipped cream will add volume and airiness to the ice cream, giving it a smooth and creamy texture without the need for churning.
4. Combine and Fold:
- Gently fold the whipped cream into the lemon mixture. Use a spatula to fold, rather than stirring, to maintain the light and airy texture of the whipped cream.
- Make sure the whipped cream is evenly incorporated into the lemon mixture, creating a homogenous ice cream base.
5. Freeze:
- Transfer the mixture into a freezer-safe container. Smooth the top with a spatula to create an even surface.
- Cover the container with a lid or plastic wrap to prevent ice crystals from forming on the surface of the ice cream.
- Place the container in the freezer and let it freeze for at least 4-6 hours, or overnight for best results.
6. Serve:
- Once the ice cream is fully set, it’s ready to serve. To scoop the ice cream more easily, let it sit at room temperature for about 5 minutes to soften slightly.
- Serve the lemon ice cream in bowls or cones, and enjoy the refreshing, tangy, and creamy dessert.
- You can garnish with a sprig of mint, a slice of lemon, or a few fresh berries for an extra touch of elegance.
Tips for Success:
- Use Fresh Lemons: The quality of your lemons will directly impact the flavor of the ice cream. Fresh, juicy lemons will give you the best results.
- Chill the Cream: Make sure your heavy cream is very cold before whipping. Cold cream whips up faster and to a better consistency.
- Don’t Overwhip the Cream: Whip the cream just until stiff peaks form. Overwhipping can cause the cream to become grainy and make the ice cream less smooth.
- Adjust Sweetness: If you prefer a sweeter ice cream, you can add a little more sweetened condensed milk. Conversely, if you like your lemon ice cream on the tangier side, reduce the amount of sweetened condensed milk slightly.
Variations:
- Lemon & Blueberry Ice Cream: Fold in a cup of fresh or frozen blueberries before freezing. The combination of lemon and blueberry is a classic and adds a pop of color and flavor.
- Lemon & Basil Ice Cream: Finely chop a few fresh basil leaves and mix them into the lemon base for a unique and aromatic twist.
- Lemon Cheesecake Ice Cream: Add small chunks of cream cheese to the base mixture before folding in the whipped cream for a rich, cheesecake-like flavor.
Storage:
Store the lemon ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture and flavor, enjoy the ice cream within the first week.
This effortless lemon ice cream is perfect for hot summer days, offering a bright and refreshing dessert that’s both easy to make and delicious. Whether you enjoy it on its own or pair it with fresh berries or a slice of cake, this lemon ice cream is sure to become a favorite treat in your home.