This 4 ingredient, this no-churn lemon ice cream is sure to hit the spot! It's bright with citrus flavour, refreshing and creamy!
I don't know about you, but I've reached that point in the winter where I long for a little taste of summer. This Meyer lemon ice cream is like a bowl of sunshine - bright with citrus flavour, creamy and refreshing. And best of all, it's no-churn!
Even though I have an ice cream attachment for my Kitchen Aid, I don't use it enough in the winter months to justify the space it takes up in my freezer. That makes no-churn ice cream the perfect thing for this time of year and with Meyer lemons in season now, it's pretty much just what the doctor ordered!
Half and Half Cream: This is 10% butterfat cream. I suggest this (vs. milk) for a nice and creamy ice cream.
Whipping Cream: This is 35% butterfat cream, the same cream you would use for whipped cream. Again, use this to have a nice and creamy ice cream. If you'd like to cut the fat a bit, you could use 2 cups of half and half cream and omit the whipping cream. Obviously this will be not only less creamy, but also a bit harder ice cream, with less cream.
White Sugar: Lemons are tart, so I wouldn't suggest cutting back the sugar amount here.
Lemon Juice: You'll want to use freshly squeezed lemon juice here, for the best flavour. You can use regular or Meyer lemons.
Be sure to zest your lemons before cutting and squeezing for the fresh juice! It's really hard to zest half a squeezed lemon (And yes, I totally did that. I have a cold. I'm blaming it on that ;)
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No-Churn Lemon Ice Cream
- 1 cup 10% half and half cream
- 1 cup 35% whipping/heavy cream
- 1 cup white sugar
- 2 Tbsp. lemon zest
- 1/3 cup lemon juice, freshly squeezed, from about 4 small lemons
- In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.
- Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.