Simple Lemon Ice Cream
Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. —Janet Eisner, Portland, Oregon
Total TimePrep: 15 min. + freezing
- 1 cup milk
- 1 cup sugar
- 1/3 cup lemon juice
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice.
- In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.
Nutrition Facts1/2 cup: 221 calories, 12g fat (7g saturated fat), 45mg cholesterol, 27mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 2g protein.
Originally published as Lemon Ice Cream in Holiday & Celebrations Cookbook 2005
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