No-Churn Lemon Ice Cream
My ice cream containers: Large Ice Cream Tubs Buy Here
My Pint size Ice cream containers: Small Pint Ice Cream Tubs Buy Here
Other condensed milk options:
My ice cream containers: Large Ice Cream Tubs Buy Here
My Pint size Ice cream containers: Small Pint Ice Cream Tubs Buy Here
Other condensed milk options:
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 you desire a more tart lemon ice cream
My ice cream containers: Large Ice Cream Tubs Buy Here
My Pint size Ice cream containers: Small Pint Ice Cream Tubs Buy Here
Other condensed milk options:
Sweetened Condensed Coconut Milk
Directions
In a large cold bowl (**place the bowl over another bowl of ice to speed up the process), add vanilla paste, salt, and whipping cream. 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 add the sweetened condensed milk, lemon juice, and lemon zest.
Gently fold the mixture with a spatula. Fold carefully to keep the mixture light and airy. Taste the mixture to decide if you want to add more lemon. You may want to add 1/2 teaspoon more of lemon juice or lemon extract to create a more tart ice cream. Taste it now!
Pour the mixture into a loaf pan or freezer-safe ice cream container. Smooth the top and add more lemon zest if desired. Cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight, until firm.
Let the ice cream sit at room temperature for a 25 minutes until soft.
