Homemade No-Churn Lemon Ice Cream

Homemade No-Churn Lemon Ice Cream

This recipe yields a creamy, zesty, and refreshing lemon ice cream that’s perfect for a warm day.

Yields: Approximately 1 quart (4-6 servings) Prep time: 20 minutes Chill time: 6-8 hours (or overnight)

Ingredients:

• For the Lemon Mixture:
  • 1 cup freshly squeezed lemon juice (from 4-6 medium lemons)
  • Zest of 2 medium lemons (about 1 tablespoon)
  • 1 cup granulated sugar
• For the Cream Base:
  • 2 cups (1 pint) heavy cream (cold)
  • 1 (14-ounce) can sweetened condensed milk (cold)
  • 1 teaspoon pure vanilla extract (optional, but enhances flavor)
  • Pinch of salt

Equipment:

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Whisk (if mixing by hand)
• Spatula
• Fine-mesh sieve (optional, for straining lemon juice)
• Airtight freezer-safe container (e.g., loaf pan, plastic container)

Instructions:

Part 1: Prepare the Lemon Mixture

1. Zest the Lemons: Using a microplane or fine grater, carefully zest 2 lemons. Make sure to only get the yellow part, as the white pith can be bitter. Place the lemon zest in a small bowl.
2. Juice the Lemons: Cut the lemons in half and squeeze out 1 cup of fresh lemon juice. You can use a citrus juicer or your hands. If you prefer a smoother ice cream, you can strain the juice through a fine-mesh sieve to remove any pulp or seeds.
3. Combine with Sugar: In a medium bowl, combine the fresh lemon juice, lemon zest, and granulated sugar. Whisk well until the sugar is mostly dissolved. Set aside. The acidity of the lemon juice will help dissolve the sugar.

Part 2: Prepare the Cream Base

1. Chill Your Bowl and Whisk (Optional but Recommended): For best results when whipping cream, chill your large mixing bowl and whisk attachment in the freezer for 10-15 minutes before you start. This helps the cream whip up faster and more stably.
2. Whip the Heavy Cream: Pour the cold heavy cream into the chilled large mixing bowl. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. This means when you lift the beaters, the cream stands up in firm peaks without flopping over. Be careful not to overbeat, or it will turn lumpy.
3. Add Sweetened Condensed Milk and Vanilla: Reduce the mixer speed to low. Pour in the cold sweetened condensed milk, vanilla extract (if using), and a pinch of salt. Mix until just combined and smooth. Be careful not to deflate the whipped cream too much.

Part 3: Combine and Freeze

1. Gently Fold in Lemon Mixture: Pour the prepared lemon juice and sugar mixture into the whipped cream mixture. Using a spatula, gently fold the lemon mixture into the cream base. Do this in a few additions, folding until just combined. The goal is to incorporate the lemon flavor without deflating the whipped cream. Overmixing will result in a less airy ice cream.
2. Transfer to Freezer Container: Pour the ice cream mixture into your airtight freezer-safe container. Smooth the top with a spatula.
3. Freeze: Cover the container tightly with a lid or plastic wrap. Place in the freezer for at least 6-8 hours, or preferably overnight, until firm.

Tips for Success:

• Fresh Lemon Juice is Key: Do not use bottled lemon juice for this recipe; fresh lemon juice provides the best flavor.
• Adjust Sweetness/Tartness: Taste the lemon-sugar mixture before adding it to the cream. If you prefer a sweeter or tarter ice cream, you can adjust the amount of sugar or lemon juice slightly at this stage. Keep in mind the flavors will mellow a bit when frozen.
• Don’t Overmix: Overmixing the whipped cream or over-folding the mixtures can result in a less airy and icy ice cream.
• Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to allow it to soften slightly, making it easier to serve.
• Variations:
  • Loquat Lemon Ice Cream: If you wanted to adapt this for loquat, you would create a loquat puree (cooked down loquats with a bit of sugar and strained) and substitute some of the lemon juice with this puree, adjusting sweetness as needed. You might still want a touch of lemon for brightness.
  • Garnish: Garnish with fresh lemon slices, mint leaves, or a sprinkle of lemon zest before serving.
  • Creamier Texture: For an even creamier texture, you can churn this mixture in an ice cream maker if you have one. Follow the manufacturer’s instructions for churning, then freeze for a few hours to firm up.

Enjoy your delicious homemade lemon ice cream!