Fresh Lemon Ice Cream Recipe

Lemon Ice Cream

Lemon Ice Cream

Fresh Lemon Ice Cream

2 C. whipping cream or half & half (or a combination of both)

1 C. sugar

1 T. fresh grated lemon peel (or less)

1/3 C. fresh lemon juice

In a large bowl, combine cream and sugar: stir until sugar dissolves.

Blend in lemon peel and juice.

Pour mixture into a shallow pan (9×13).

Freeze until firm, about 4 hours.

Serve in small dessert cups (or as I did, punch cups).

Garnish with fresh mint or strawberries if desired.

Makes about 6 ~ ½ cup servings.

If you make larger quantities, you can freeze it in a bucket.  It will take longer than 4 hours to freeze then.

This recipe came from a good friend of ours, and we used it at Josiah and Melody’s Rehearsal Dinner. The ice cream was a delightfully refreshing treat at the end of a busy day! More pictures will be posted as time allows…

Josiah & Melody at the Rehearsal

Josiah & Melody at the Rehearsal


3 thoughts on “Fresh Lemon Ice Cream Recipe

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