Fresh lemon juice provides the tangy flavor in this smooth, rich ice cream recipe from Sunkist. The refreshing make-ahead treat can be prepared without an ice cream maker and looks splendid and summery when served in individual cups made from lemon halves.
Recommended: Our Favorite Ice Cream Recipes
VERIFIED BY Taste of Home Test Kitchen
- 2 cups heavy whipping cream
- 1 cup sugar
- 1/3 cup lemon juice
- 1 tablespoon grated lemon peel
- Lemon boats, optional
- Fresh mint and shredded lemon peel, optional
- In a bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and peel (mixture will thicken slightly). Cover and freeze until firm, about 4 hours. Remove from the freezer 15 minutes before serving. Serve in lemon boats or individual dishes. Garnish with mint and lemon peel if desired. Yield: 6 servings.
Originally published as Refreshing Lemon Cream in Quick Cooking July/August 1998, p56