Step-by-Step Method
1. Prepare the Lemons
Wash the lemons well. Grate the zest finely (avoid the bitter white pith). Then, squeeze out the juice. You’ll need about ½ cup of juice.
2. Sweeten the Milk
In a large mixing bowl, stir sugar into the milk until fully dissolved. This step isn’t mandatory, but it makes the ice cream smoother and mellows the sharp acidity of the lemons.
3. Combine Milk and Lemon
Slowly pour the lemon juice into the milk while stirring continuously. You’ll notice the milk start to thicken almost instantly—that’s the magic happening! Add the zest for extra flavor.
4. Freeze the Mixture
Pour the mixture into a shallow container, cover it, and place it in the freezer. Every 30–40 minutes, stir it with a fork to break up ice crystals. Repeat this process 4–5 times until the mixture becomes creamy and frozen. (If you have an ice cream maker, you can churn it directly for even smoother texture.)
5. Serve and Enjoy
Once set, scoop into bowls or cones. The result is a light, citrusy ice cream with a creamy tang and refreshing finish.
Tips & Variations
-
Extra Creaminess: Replace 1 cup of milk with condensed milk for a richer flavor.
-
Zesty Boost: Add a touch of lime juice along with lemon for a more complex citrus profile.
-
Light Sorbet Version: Skip the sugar and zest, and freeze just milk and lemon juice for a sharper, more sorbet-like taste.
Final Thoughts
Who knew that something as simple as milk and lemons could create such a delightful treat? This recipe is proof that you don’t need complicated ingredients to make ice cream at home. Whether you’re cooling down on a hot afternoon or craving a light dessert after dinner, this refreshing lemon ice cream is a go-to recipe you’ll want to make again and again.
