Makes: 6 to 8 Servings
Recipe from Dish Entertains and In My Mother’s Kitchen by Trish Magwood. Published by Harper Collins Publishers.
No-Ice-Cream-Maker Lemon Ice Cream
By Trish MagwoodThis article has not been rated yet.
Photo: Roberto Caruso
This No-Ice-Cream-Maker Lemon Ice Cream recipe is so easy and delicious that you'll be tempted to make it every week.
Ingredients
- 1 cup 10% cream
- 1 cup 35% cream
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 1/3 cup fresh lemon juice
Instructions
- In a large bowl, combine 10% cream and 35% cream. Beat with an electric mixer at medium-high speed until cream starts to thicken slightly, about 4 to 5 min. Add sugar and beat until incorporated. Stir in lemon zest and juice.
- Pour into an 8-in. (2 L) square cake pan. Cover and freeze until firm, about 24 hrs. Serve with fresh berries.
FILED UNDER: dessert Make-ahead meals vegetarian
