No-Cook Meyer Lemon Ice Cream
 

No-Cook Meyer Lemon Ice Cream

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Refreshing and creamy, this ice cream is the best of both worlds. 

SERVING SIZE

makes 1 quart

INGREDIENTS

3 cups heavy cream, cold

1 cup milk, cold

½ cup sugar

4 Meyer lemons, zested and juiced (save a little zest for garnish)

1 teaspoon vanilla or lemon extract

 

INSTRUCTIONS

In a large bowl, whisk together the cream, milk and sugar until the sugar is dissolved.

Whisk in the lemon zest, lemon juice and extract. Immediately pour mixture into a metal or glass shallow baking dish and freeze. Freeze until the mixture is solid frozen, about 2-4 hours.

Break up the frozen mixture and place the frozen pieces into a food processor or blender and purée until smooth, about 10-15 minutes, stirring frequently. 

Pour the smooth mixture back into the baking dish and freeze for 1-2 hours. When ready scoop out the ice cream, sprinkle with some more lemon zest and enjoy. 

*You may use your ice-cream maker by pouring the mixture into your ice cream maker before freezing.

  PRINT VERSION

vegetable plate

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