5 Ingredients or Fewer

Dori Sanders’ No-Churn Fresh Lemon Ice Cream

June 26, 2018
88 Ratings
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

Watch This Recipe
Dori Sanders’ No-Churn Fresh Lemon Ice Cream
  • Prep time 10 minutes
  • Cook time 3 hours
  • Makes 3 cups (710ml)
  • 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
  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.

See what other Food52ers are saying.

  • Deborah J Peterson
    Deborah J Peterson
  • Smaug
  • Susan Geffen
    Susan Geffen
  • Marsha Shapiro Roux
    Marsha Shapiro Roux
  • Laurence Tillett
    Laurence Tillett
Genius Recipes

Recipe by: Genius Recipes