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In a mixing bowl, combine sugar, lemon zest, and lemon juice. Stir until sugar dissolves.
Add the heavy cream, whole milk, and vanilla extract. Mix well until fully combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
Transfer to a container and freeze for at least 2 hours to firm up before serving.
Serving and Storage Tips:
Serve with fresh berries or a drizzle of honey for extra flavor.
Store leftover ice cream in an airtight container in the freezer for up to one week.
Let it sit at room temperature for 5 minutes before scooping for easier serving.
Variations:
Add a handful of fresh mint leaves while mixing for a refreshing twist.
Substitute lemon with lime for a zesty variation.
Swirl in some crushed graham crackers or lemon cookies before freezing for added texture.
FAQ:
Q: Can I make this without an ice cream maker?
A: Yes! Pour the mixture into a shallow container, freeze, and stir every 30 minutes until creamy (about 3-4 hours).
Q: Is this recipe dairy-free?
A: Not as is, but you can substitute coconut milk and coconut cream for a dairy-free version.
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