Quick and Easy Lemon Ice Cream

Quick and Easy Lemon Ice Cream

Only four ingredients are required to make this refreshing summery ice cream!

YIELDS

about 3 cups ice cream (6 servings)

INGREDIENTS

  • 2 cups whipping cream or half and half
  • 1 cup Domino® Quick Dissolve Superfine Sugar or Domino® Granulated Sugar
  • 1 teaspoon lemon zest, finely grated
  • 1/3 cup lemon juice, freshly squeezed
  • mint leaves and berries or very thin slices of lemon coated with granulated sugar for garnish

INSTRUCTIONS

In a large bowl, combine cream and sugar; stir until sugar dissolves. Blend in lemon zest and juice.

Pour into shallow pan. Freeze until firm, about 4 hours.

Spoon into dessert glasses, lemon shells or boat (see below). Garnish with mint and berries or lemon, if desired.

To Make Lemon Shell: Cut 1/3 off end of large lemon. Carefully ream out juice; reserve. Scrape shell clean with spoon.

To Make Lemon Boat: Cut large lemon in half lengthwise. With shallow "V" shape cut, remove white center core. Carefully ream out juice; reserve. Scrape shell clean with spoon.

QUICK TIP

2 to 3 lemons yield about 1/3 cup juice.

Lemon shells and lemon boats may be made ahead and frozen until ready to use.