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Lemon Ice Cream

5 from 5 votes
Prep Time 15 mins
Rest Time 5 hrs
Total Time 5 hrs 15 mins
Course Dinner
Cuisine European
Servings 6 people


  • 1 Can Sweetened condensed milk (milkmaid)
  • 2 Organic lemon juice
  • 1 Organic lemon zest
  • 0,5 tube Lemon baking flavor
  • 1 pinch Citric acid
  • 400 ml Cream


  • Wash and dry lemons and finely rub the peel off one. Squeeze out both. Whip the condensed milk in a bowl with the juice, zest, flavor and citric acid until creamy. Whip the cream until stiff and fold into the lemon mixture. Put everything in a container and place in the freezer for about 4 - 5 hours. For longer storage, take the container about 15-20 minutes before removing the desired portions from the freezer.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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