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
Makes: 3 cups (710ml)
Prep time: 10 min
Cook time: 3 hrs
tablespoon finely grated lemon zest
cup (60g) freshly squeezed lemon juice (from about 2 lemons)
cup (200g) sugar
teaspoon fine sea salt
cup (235g) heavy cream
cup (245g) whole milk
- Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
- 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.
- 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.
- This recipe is a Community Pick!