sweet and pea

I absolutely refuse to buy an ice cream maker, there’s no room in the cupboards, and even if there were the results of this no churn recipe are so good that I would never use it.

I came across this recipe last year and it’s simple, delicious, and easy to tweak. Lemon lavender ice cream? Lemon yogurt ice cream? Lemon Berry ice cream? They’re all worth a try. Here is the base recipe:

No Churn Lemon Ice Cream from FOOD52 (Doris Sanders’ No Churn Fresh Lemon Ice Cream)

Yield: 3 cups

Ingredients:

1 cup whole milk

1 cup heavy cream

1 cup sugar

1/8 teaspoon sea salt

1/4 cup fresh lemon juice

1 tablespoon lemon zest

Steps:

1. Whisk lemon juice, zest, sugar, and salt in a large bowl
2. Add milk and cream to lemon juice while whisking, continue whisking until sugar is dissolved
3. Pour mixture into an 8×8 inch baking dish and cover with foil
4. Place dish in freezer
5. Ice cream will take 3-4 hours to set, stir once or twice as the ice cream sets (optional)