Easy No-Cook Meyer Lemon Ice Cream Recipe:
Sweet, tart and silky smooth, Easy No-Cook Meyer Lemon Ice Cream is delightfully refreshing and decidedly satisfying and, the perfect cold, creamy dessert.
- Prep time
- 30 min
- Cook time
- 1 hr 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup fresh Meyer lemon juice (or regular lemon juice)
- 1-3/4 cups granulated sugar
- 1 Tbsp minced preserved lemon peel (or lemon zest)
- 2 cups heavy cream
- 2 cups half and half
- pinch of kosher salt
Instructions
- 1
Make sure lemon juice, heavy cream, and half and half are thoroughly chilled. Combine everything together in a medium size bowl.
- 2
Pour chilled ice cream mix into an ice cream maker, turn on the machine, and churn according to the manufacturer's directions. This should take approximately 25 minutes.
- 3
Remove the ice cream from the ice cream maker and place in an air-tight container. At this point, you can serve it, but the flavor will develop even further if you leave the ice cream the freezer for 2-3 hours.
- 4
Store any leftover ice cream in the freezer.