When summer heat hits, nothing cools you down quite like a scoop of tangy, refreshing ice cream. But here’s the twist—you don’t need an ice cream maker, heavy cream, or even eggs to make a delicious frozen treat at home. With just two simple ingredients—milk and lemons—you can whip up a surprisingly creamy lemon ice cream that tastes like sunshine in a bowl.
The Magic Behind It
At first, it sounds impossible: how can milk and lemons alone turn into ice cream? The secret lies in the natural chemistry of lemons. When lemon juice meets milk, the acidity gently thickens it, creating a smooth, custard-like texture without the need for added cream. Once frozen, it transforms into a refreshing, almost sorbet-like ice cream.
Ingredients
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4 cups whole milk (for creaminess, though low-fat can be used)
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2–3 large lemons (you’ll need both juice and zest)
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½ cup sugar (optional but recommended for balance)
Yes, the recipe can truly be made with just milk and lemons, but sugar enhances the flavor and smooths the tartness.
Step-by-Step Method
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