NO-ICE-CREAM-MAKER LEMON ICE CREAM

This dessert is so simple, quick and refreshing – no ice cream maker required! I've made it so often, I forgot that the original recipe came from The Cottage Cookbook.

 

SERVES 6-8

 

INGREDIENTS

1 cup (250 mL) 10% cream

1 cup (250 mL) 35% cream

1 cup (250 mL) sugar

2 tbsp (30 mL) lemon zest

1/3 cup (75 mL) fresh lemon juice

 

 

 

 

 

HOW TO

  1. In a large bowl, combine 10% cream and 35% cream.

  2. Beat with an electric mixer at medium-high speed until cream starts to thicken slightly, 4-5 minutes.

  3. Add sugar and beat until incorporated. Stir in lemon zest and juice.

  4. Pour in an 8-inch (2 L) square cake pan. Cover and freeze until firm, about 24 hours.

  5. Serve with fresh berries.

 

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

1 of 3