This easy peasy lemon squeezy ice cream is refreshingly tart and zesty, but also smooth and creamy. With only three ingredients, it's super fast to make. And as it's a no-churn version there's no need for an ice cream maker.
200mlcondensed milk - more if you prefer a sweeter ice cream
Whisk the cream with electric beaters until just starting to peak. You could do this with a hand whisk, but it's a lot of cream and it will take a long time.
Add the condensed milk and lemon zest and gently whisk together with the beaters until just combined.
Stir in the lemon juice. It will thicken considerably.
Spoon into a 1 litre container and freeze for at least 6 hours. Remove from the freezer twenty minutes before serving.
Add one to two tablespoons of alcohol to the ice cream before freezing. This will stop it freezing solid and make it easier to scoop out when you want it. But don't add more than this or your ice cream may not freeze at all. Limoncello is the ideal one to add, but a neutral vodka is fine too.
The lemon zest should be as fine as possible. A microplane* is the perfect tool for the job.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.