No-Churn Lemon Ice Cream
No-Churn Lemon Ice Cream
Ingredients
2 cups cold heavy cream
1 (14-ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
3 teaspoons lemon zest, packed
1 1/2 teaspoons vanilla bean paste
1/8 teaspoon salt
* 1/2 teaspoon lemon extract if desired
Directions
Prepare the lemon mixture: In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and salt until well combined. Set aside.
In a separate large cold bowl (**place the bowl over another bowl of ice to speed up the process), using an electric mixer, whip the cold heavy cream until stiff peaks form. This usually takes about 3–5 minutes with a mixer on medium-high speed.
Gently fold the whipped cream into the lemon mixture in two or three additions. Use a spatula and fold carefully to keep the mixture light and airy. Taste the mixture to decide if you want to add more lemon. Sometimes I add 1/2 teaspoon more of lemon juice or lemon extract to make a more tart ice cream. Your choice.
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and add more lemon zest if desired. Cover with plastic wrap or a lid, and freeze for at least 4-6 hours or overnight, until firm.
Let the ice cream sit at room temperature for a couple of minutes if it’s too firm to scoop right away.
