Dori Sanders’ No-Churn Fresh Lemon Ice Cream
By Genius Recipes
Author Notes: When it’s too hot to make a custard or do much at all, it’s nice to know that you can still have sweet-tart, bracing lemon ice cream all the same. This recipe (…more) —Genius Recipes
Makes: 3 cups (710ml)
Prep time: 10 min
Cook time: 3 hrs
1 tablespoon finely grated lemon zest
1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
1 cup (200g) sugar
1/8 teaspoon fine sea salt
1 cup (235g) heavy cream
1 cup (245g) whole milk
Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.