Can I make lemon ice cream without an ice cream machine?

Absolutely, just freeze it in a container and stir every 45 minutes or so for a few hours till creamy.

What if my ice cream is too icy?

Usually means too much water in your mix—use more cream or add a little corn syrup if you’re desperate.

You probably got too much pith when zesting. Next time, zest a little lighter and stick with just the outer yellow.

Yup, just watch out for mix-ins like cookies if you’re adding them.

It tastes best within a week, but honestly, it’s never lasted more than three days at my house.

A refreshing and creamy lemon ice cream that’s easy to make and perfect for hot summer days.

Scale

Zest lemons directly over the sugar and rub together to release essential oils.
Squeeze in the fresh lemon juice.
In a large bowl, mix together vanilla, cream, and milk.
Combine the sugar mixture with cream mixture and stir well.
Let the mixture chill for 1 hour if desired.
If using an ice cream machine, churn until thick. If not, place the bowl in the freezer and stir every hour until it reaches a soft frost.
Scoop into a tub and freeze solid, or enjoy semi-soft.

Use fresh lemons for the best flavor. Add mix-ins like crumbled cookies or fruit for variations.

Keywords: lemon ice cream, summer dessert, no churn ice cream, refreshing treat