Fresh Lemon Ice Cream
Craft the perfect Lemon Ice Cream bursting with fresh citrus flavor. No egg custard base required! Follow my simple recipe for the perfect homemade frozen dessert.
Servings: 1.5 pints
Equipment
- ice cream machine
Ingredients
- 1 1/2 cups cold heavy cream
- 1/2 cup cold milk
- 1/2 cup sugar, I used superfine baking sugar, but you don't have to
- 1/2 cup fresh lemon juice, about 4 or 5 lemons
- 1 tsp lemon extract
- 2 or 3 drops yellow food coloring, optional
Instructions
- Mix the cream, milk, and sugar together and stir until the sugar is completely dissolved.
- Add the food coloring if you are going to use it.
- Make sure your mixture and your lemon juice are cold, and when you are just about to add the cream to your ice cream maker, add the lemon juice and extract. Pour into the machine and process according to the instructions. On the basic Cuisinart machine it takes about 20 minutes.
- You can eat it soft right from the machine, or freeze it longer for a firmer scoop.
Nutrition
Calories: 283 kcal · Carbohydrates: 21 g · Protein: 2 g · Fat: 22 g · Saturated Fat: 14 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 70 mg · Sodium: 24 mg · Potassium: 108 mg · Fiber: 0.1 g · Sugar: 20 g · Vitamin A: 909 IU · Vitamin C: 8 mg · Calcium: 66 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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