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 kosher 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 warm and the sugar dissolves, about 5 minutes. Do not boil.
- Remove from heat and whisk in the lemon zest, lemon juice, vanilla extract, and salt until fully combined.
- Cover the mixture and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20–25 minutes.
- During the last 5 minutes of churning, add chopped dried cherries and mix until evenly distributed.
- Transfer to a freezer-safe container, smooth the top, and freeze for at least 2 hours. Let sit 5 minutes before scooping.
Nutrition
Calories310kcalCarbohydrates27gProtein3gFat22gSaturated Fat14gPolyunsaturated Fat1.1gMonounsaturated Fat5gTrans Fat0.4gCholesterol70mgSodium90mgPotassium180mgFiber1gSugar23gVitamin A900IUVitamin C6mgCalcium110mgIron0.3mg
Notes
Swap orange zest and cranberries for a festive variation, or use Greek yogurt and honey for a lighter twist. Press parchment over the surface before freezing to avoid ice crystals, and let sit at room temp before scooping for best texture.