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No-churn Meyer Lemon Ice Cream

lemon ice cream

This Meyer lemon ice cream is like a bowl of sunshine – bright with citrus flavour, creamy and refreshing.
If you’d like a lighter version, you could use 2 cups of 10% cream and omit the 35% cream. Obviously, the end product will not be as creamy.

Regular lemons can be used in place of Meyer lemons, if Meyers are not in season.

250 Calories 10 Minutes SERVINGS: 6


1 cup cream (10%, half and half)- 237 ml
whipping heavy cream (1 cup 35%)
1 cup white sugar - 202g
2 tablespoons lemon zest
1/3 cups Meyer lemon juice (fresh, about 4 small Meyer lemons) - 81g


In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.

Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.


Calories 250
Sodium 1% 20mg
Fat 17% 11g
Protein 4% 2g
Carbohydrates 12% 37g


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