5 Ingredients or Fewer

Dori Sanders’ No-Churn Fresh Lemon Ice Cream

June 26, 2018
Photo by Mark Weinberg
Author Notes

When it’s too hot to make a custard or do much at all, it’s nice to know that you can still have sweet-tart, bracing lemon ice cream all the same. This recipe—from Dori Sanders, a peach farmer, novelist, and cookbook author—only asks you to juice, zest, and stir. Recipe from Genius Desserts: 100 Recipes That Will Change the Way You Bake (Ten Speed Press, September 2018) To read the whole story, go here, and to get the recipe for Estela's Candied Sesame Seeds, go here. —Genius Recipes

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Dori Sanders’ No-Churn Fresh Lemon Ice Cream
  • Prep time 10 minutes
  • Cook time 3 hours
  • Makes 3 cups (710ml)
Ingredients
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
  • 1 cup (200g) sugar
  • 1/8 teaspoon fine sea salt
  • 1 cup (235g) heavy cream
  • 1 cup (245g) whole milk
In This Recipe
Directions
  1. Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
  2. Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
  3. Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.