Strawberry-Lemon Ice Cream recipe

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Ingredients

1 pint fresh strawberries, hulled and roughly chopped
1 cup white sugar, divided
2 lemons, juiced
1 lemon, zested
1 cup milk
2 cups heavy cream
1 teaspoon vanilla extract

Nutrition Info

227.7 calories
carbohydrate: 24 g
cholesterol: 56 mg
fat: 15.3 g
fiber: 1.9 g
protein: 2 g
saturatedFat: 9.4 g
servingSize: -
sodium: 24.6 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a bowl, stir gently. Cover and store in the refrigerator for about 2 hours.

  2. Meanwhile, mix milk and remaining sugar in a bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla extract, and some juice from the strawberries, but not the berries themselves.

  3. Add the mixture to an ice cream maker and churn according to manufacturer's instructions, about 20 minutes.

  4. About 10 minutes before the ice cream is finished, puree most of the strawberries in a food processor or blender, reserve a few berries to slice for a garnish. Add the strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

Recipe Yield

1 1/2 quarts

Recipe Note

Adding lemon juice to strawberry ice cream brings it to new heights of deliciousness!

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