Lemon Cherry Ice Cream
310kcal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 1 tbsp lemon zest
- 0.25 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 0.5 cup chopped dried cherries
- 0.25 tsp salt
Equipment
- medium saucepan
- ice cream maker
- freezer-safe container
Method
- In a medium saucepan over medium heat, combine the heavy cream, milk, and sugar. Heat until the sugar dissolves completely, about 5 minutes. Do not boil.
- Remove from heat and whisk in lemon zest, lemon juice, vanilla extract, and salt until fully combined.
- Pour the mixture into a bowl and refrigerate for at least 4 hours or until thoroughly chilled.
- Pour chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
- During the last 5 minutes of churning, add chopped dried cherries and let them mix evenly into the ice cream.
- Transfer to a freezer-safe container and freeze for at least 2 hours, or until firm. Let sit at room temp for 5 minutes before serving.
Nutrition
Calories310kcalCarbohydrates26gProtein3gFat22gSaturated Fat14gPolyunsaturated Fat1.2gMonounsaturated Fat5gTrans Fat0.4gCholesterol70mgSodium95mgPotassium180mgFiber1gSugar23gVitamin A900IUVitamin C5mgCalcium110mgIron0.4mg
Notes
Try orange zest for a twist, or swap half the cream for Greek yogurt to lighten it up. Press parchment on the surface before freezing to prevent crystals, and let thaw 5 minutes before scooping for best texture.