Philadelphia-Style Lemon Ice Cream

(from saymyname’s recipe box)

1 quart

Categories: Dessert, Ice Cream

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1/2 cup fresh lemon juice, plus
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely grated lemon zest
  • salt, a pinch

Directions

  1. In a big bowl, whisk together all the ingredients; let stand at room temperature for 15-30 minutes, whisking occasionally, to allow sugar to dissolve.

  2. Pour through a strainer into a bowl and refrigerate, covered, for 3 hours, or until thoroughly chilled.

  3. Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s directions.

  4. The ice cream will be soft, but ready to eat; for firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving.

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