Dori Sanders’ No-Churn Fresh Lemon Ice Cream

1. 1

   Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.