This No-Ice-Cream-Maker Lemon Ice Cream recipe is so easy and delicious that you'll be tempted to make it every week.
1 cup 10% cream
1 cup 35% cream
1 cup granulated sugar
2 tbsp lemon zest
1/3 cup fresh lemon juice
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.
Makes: 6 to 8 Servings
Recipe from Dish Entertains and In My Mother's Kitchen by Trish Magwood. Published by Harper Collins Publishers.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners