Lemon Ice Cream

Smooth, silky, salacious.
ByJun
Lemon Ice Cream-1
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Lemon Ice Cream-4

Cook Time

~ 6 hrs

Cuisine

Fusion

Comments

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Smooth, silky, salacious. Those are three words that makes a great ice cream. And for the past few years, I’ve tried a handful of times to make ice cream at home, sans machine. But in all my attempts but the last, the ice cream that I made never achieve those three sibilant quality markers.

And it’s that last attempt at  making ice cream that blew my mind. Because I used Dori Sanders’s Genius No-Churn Lemon Ice Cream, which sticks true to its name!

I first found the recipe through Food52’s Genius Desserts cookbook, written by the incredibly affable Kristen Miglore. And after trying it once, I never looked back. Because while most homemade ice creams can never achieve that smooth silkiness that store-bought ice cream possesses, this one does. And it’s the combination of the puckery acidity of the lemon, and the richness of the dairy, that naturally thickens the mixture, working it’s magic to make an ice cream that is truly smooth, silky, and salacious.

As Kristen puts it: “As you stir together a handful of ingredients, the acid in lemon juice magically thickens the cream, without whipping or churning. Sugar both balances out the pucker of the lemon and keeps the ice cream from freezing too hard. What all this means is Sanders’ recipe might be both the easiest no-churn ice cream yet, and also one of the smoothest and creamiest. “On a hot, hot, hot, hot summer day, it is the most refreshing ice cream,” Sanders says. “Anyone can make it.””

And truly anyone can make it.

Ingredients

Yields: 1 tub
  • 80 ml yuzu or lemon juice.
  • 2 lemons zest
  • 180 g caster sugar
  • 2 g salt
  • 240 g heavy/whipping cream
  • 240 g milk

Method

  • In a large bowl, whisk together the yuzu juice, lemon zest, caster sugar, and salt.
  • Pour the cream and milk into a measuring cup, and gently stream it into the sugary yuzu mixture while whisking continuously. Whisk for 1-2 minutes until the sugar dissolves.
  • Pour the ice cream mixture into a deep pan, and cover with aluminium foil. Then, put it in the freezer for 2-3 hours. Then, remove it from the freezer and stir the mixture around, then pop it back into the freezer to harden for another 2-3 hours, or until it sets completely.
  • Scoop it out into bowls, and serve with a generous grating of orange zest!

Comments

4 thoughts on “Lemon Ice Cream”

  1. Best Lemon cheesecake ice cream

    This post on lemon ice cream is absolutely delightful! 🍋🍦 I love how you captured the zesty, refreshing essence of this sweet treat. Lemon ice cream is such a perfect balance of tart and creamy, and it’s always a hit during warmer weather. I’ll definitely be making a batch of this soon! 😋 Visit us:-https://48flavours.com.au/flavour/lemon-cheesecake/

    Reply
  2. josef demangeat

    Indulge in the luxurious experience of homemade ice cream with EssentialNaturalOils.com! Elevate your dessert game with our premium ingredients and explore the world of creamy delights. Whether you’re making classic flavors or experimenting with unique recipes like the Genius No-Churn Lemon Ice Cream, we’ve got you covered. Visit us at essentialnaturaloils.com/pages/dairy-ice-cream.

    Reply
  3. ooh la la

    Made this yesterday because it seems incredibly easy, and I happened to have all materials on hand. It is such a pleasant surprise because with so little effort involved, the end product is truly amazing!! The texture is so lusciously creamy and the taste so tangy yet subtly sweet. It even tastes like the tub of lemon gelato I got from M&S! This recipe is definitely a keeper! For future attempts, I might even substitute lemon with lime just to satisfy my curiosity 🙂
    P. S. What a bliss to have something so good created with almost no effort at all. Life feels almost like a breeze today.

    Reply
    1. Jun

      Awww that is so so sweet and comforting to hear! I know right, I was pretty mind blown when I first tried it too. It’s pretty magical. Hope this breeziness continues throughout the weeks and months to come!

      Reply

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