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LEMON ICE CREAM

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My Lemon Ice Cream is refreshing, super creamy and slightly tart making it the perfect comforting snack! The creamiest ice cream you will ever have and it’s only a few ingredients!

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 Lemon Ice Cream - the creamiest ice cream with just a few ingredients #icecream #nochurn #recipe

Luscious Lemon Ice cream is super creamy and slightly tart. Using both the juice and zest of lemon makes this ice cream super lemony.

Lemon madness!

Lemon Ice Cream

Lemon Ice Cream

Seriously, stop what you’re doing right now and make this, or at least put the ingredients on your shopping list to make very soon!

You can thank me later! 😉

My recipe comes together easily and requires no eggs. I really hate tempering eggs! Just mix the ingredients together and let the ice cream make freeze into creamy goodness!

To serve, hollow lemon halves and fill with the ice cream. This is a great presentation for entertaining.

Calories indicated for this recipe is for the entire batch.

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Lemon Ice Cream
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Lemon Ice Cream

My Lemon Ice Cream Lemon Ice cream is refreshing, super creamy and slightly tart making it the perfect comforting snack.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: any meal, Dessert
Cuisine: American/Southern
Keyword: ice cream, lemon
Servings: 2 quarts
Calories: 2451kcal
Author: Paula Jones

Ingredients

  • 4 cups heavy whipping cream
  • 2 cups sugar
  • 1 cup lemon juice fresh-squeezed, 6 to 8 lemons, depending on size
  • ⅓ cup lemon zest finely grated
  • pinch salt

Instructions

  • In a large bowl, whisk all the ingredients together. Allow mixture to stand for 20 minutes at room temperature. Whisk every 5 minutes to dissolve the sugar.
  • *I use a Cuisinart ice cream maker, the freezer bowl gets very cold so I don't chill the ice mixture beforehand.
  • Turn the machine on; pour the mixture into the freezer bowl. Let it mix until thickened about 20 to 25 minutes or according to the manufacturer's instructions. The ice cream will be soft and creamy at this point. If you prefer a firmer consistency transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
  • Remove from the freezer about 15 mintues before serving.

Nutrition

Calories: 2451kcal | Carbohydrates: 224g | Protein: 10g | Fat: 176g | Saturated Fat: 110g | Cholesterol: 652mg | Sodium: 185mg | Potassium: 508mg | Fiber: 2g | Sugar: 204g | Vitamin A: 6997IU | Vitamin C: 71mg | Calcium: 338mg | Iron: 1mg

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Comments

  1. Felecia says

    Hi Paula! The lemon ice cream recipe sounds good to me! But I like all flavors! Thanks for the chance to win this awesome giveaway! Blessings from Bama!

    Reply

  2. Jackie says

    This lemon looks good and I love all things lemon, but I might have to make some Rocky Road or strawberry or extra creamy vanilla or… hmmm… As you can tell, I’m pretty flexible when it comes to ice cream. 😉 Thanks, Paula!

    Reply

    • Paula says

      I agree, while lemon has been my life-long favorite ice cream there is always room for butter pecan and cookies and cream!

      Reply

  6. Patti Hammack says

    I would have to start with vanilla bean, then move to strawberry and chocolate. i will absolutely try this recipe for lemon. Lemon custard is one of my favorites at Baskin Robbins!

    Reply

  10. Betsy says

    I haven’t done anything with Reese’s yet it’s next on my list! Also need to find a good Mint Chocolate Chip recipe!

    Reply

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