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 Time30 mins
Total Time2 hrs 30 mins
Servings: 8 servings
- 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
Make sure lemon juice, heavy cream, and half and half are thoroughly chilled. Combine everything together in a medium size bowl.
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.
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.
Store any leftover ice cream in the freezer.
Calories: 388kcal | Carbohydrates: 32g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 47mg | Potassium: 160mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 1100IU | Vitamin C: 19.8mg | Calcium: 100mg | Iron: 0.1mg