Tart Lemon Ice Cream

You don’t need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer.

Original recipe makes 4 servings

Ingredients

1 large lemon, juiced and zested
1 cup white sugar
1 cup milk
1 cup heavy cream, chilled

  • PREP

    4 hrs

  • READY IN

    4 hrs

Directions

  1. Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
  2. Pour the mixture into a 9×5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.

Nutrition

Calories: 435 kcal
Carbohydrates: 57.4 g
Cholesterol: 86 mg
Fat: 23.3 g
Fiber: 1.3 g
Protein: 3.6 g
Sodium: 48 mg

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