Bright, creamy, and irresistibly refreshing, this homemade lemon vanilla ice cream is the perfect way to enjoy a sunny burst of citrus. The smooth, velvety base—made with sweetened condensed milk, cream, and whole milk—gets a lift from freshly squeezed lemon juice, fragrant zest, and a hint of vanilla. The result is a balance of sweet creaminess and zesty tartness that’s both indulgent and uplifting. Whether scooped soft from the churn or frozen firm for later, this ice cream is a simple, elegant treat that feels like pure summer in every bite.
INGREDIENTS:
7 oz. sweetened condensed milk (half of a 14-oz. can)
1/2 cup fresh lemon juice (about 3 large lemons)
3 tablespoons finely minced lemon zest
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Additional lemon zest, for garnish (optional)
METHOD:
In a large bowl, whisk the sweetened condensed milk and lemon juice until smooth and fully blended.
Whisk in the lemon zest, cream, milk, sugar, salt, and vanilla until the mixture is evenly combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions, usually 20–25 minutes, until it reaches a soft-serve consistency.
For soft ice cream, serve immediately. For firmer scoops, transfer to an airtight container and freeze until solid, at least 3–4 hours.
Garnish with extra lemon zest before serving, if desired.
YIELD: About 1 quart
