🍦 Homemade Lemon Ice Cream 🍋
Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
Zest of 2 large lemons (about 2 teaspoons)
½ cup freshly squeezed lemon juice (about 3–4 lemons)
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
Infuse the Cream with Lemon Zest:
In a medium saucepan over low heat, combine the heavy cream, milk, and sugar. Add the lemon zest and warm the mixture, stirring occasionally, until the sugar dissolves completely and the mixture is fragrant with lemon. Do not let it boil. Remove from heat and let it steep for 15–20 minutes to allow the lemon flavor to deepen.
Strain and Chill:
Strain the mixture through a fine-mesh sieve into a large bowl to remove the lemon zest. Stir in the lemon juice, vanilla extract, and a pinch of salt. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled (overnight is ideal).
Churn the Ice Cream:
Once the mixture is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
Freeze to Set:
Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours to firm up before serving. This step ensures a scoopable texture.
Serve and Enjoy:
Scoop the lemon ice cream into bowls or cones and garnish with extra lemon zest or a sprig of mint for a pop of color. Serve chilled and enjoy the creamy, citrusy goodness!