Ingredients
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- Pinch of salt
Instructions
Wash and Prepare the Lemons
- Wash lemons thoroughly (use organic if possible).
- Use a fine grater to zest 1 tablespoon of lemon peel (only the yellow part).
- Then juice the lemons until you have about 1/2 cup of juice.
Mix All Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tbsp lemon zest
- 1/2 cup lemon juice
- Pinch of salt
- Stir with a whisk until the sugar is fully dissolved (about 1–2 minutes).
Chill the Mixture
- Cover the bowl with plastic wrap or a lid.
- Place it in the refrigerator for at least 2–3 hours, or until very cold.
- This improves flavor and helps it churn better.
Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker.
- Churn according to the manufacturer’s instructions (usually 20–25 minutes) until it becomes soft-serve texture.
Freeze Until Firm
- Transfer the churned ice cream into an airtight container.
- Smooth the top with a spatula, cover, and freeze for 4–6 hours or overnight until firm.
Scoop and Serve
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Serve in bowls, cones, or with a topping like crushed cookies or fresh berries!
Notes
- Don’t skip chilling the mix — it helps create smoother ice cream.
- You can double the recipe for a bigger batch.
- Store in the freezer for up to 2 weeks for best taste and texture.
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