2 cups of whole milk (for a richer texture, you can use half cream and half milk)
The juice of 3 large lemons
Zest of 1 lemon (optional, for added flavor and zest)
Optional: honey or a natural sweetener, adjusted to taste
Instructions:
1. Prepare the Lemon Mixture:
In a large bowl, combine the fresh lemon juice and optional lemon zest. If you’re adding a sweetener like honey, mix it in with the lemon juice until well combined. The zest adds a robust flavor, enhancing the natural lemony tang.
2. Mix with Milk:
Pour the milk into the lemon mixture. The lemon juice will cause the milk to thicken slightly, giving it a creamy consistency. Stir thoroughly to ensure the mixture is well combined and smooth.
3. Freeze:
Transfer the mixture into a shallow container or a loaf pan. The shallower the container, the quicker your ice cream will freeze.
Place the container in the freezer and freeze for about 2-3 hours. Stir the mixture every 30 minutes to help break up any ice crystals, ensuring a smoother texture.
4. Serve:
Once the ice cream has reached the desired consistency, it’s ready to be served. Scoop into bowls or cones and enjoy immediately.
For a garnish, add a small sprig of mint or a sprinkle of extra lemon zest on top.
Conclusion:
This lemon ice cream is a fantastic no-bake dessert that’s perfect for hot days or any time you desire something light and refreshing without the guilt. The simplicity of milk and lemons not only creates a wonderfully creamy and tangy ice cream but also keeps your dessert naturally wholesome. Enjoy this easy, delightful treat that you can whip up in just minutes, proving that sometimes, the simplest recipes are the best!
