I had to make just one more ice cream treat before summer leaves us, but choosing which flavor to make…that was a challenge! Sometimes that’s the most challenging aspect of this blogging adventure. After some internal debate, though, I settled on this luscious, tart, and creamy delight: Lemon Ice Cream. Have you ever had lemon ice cream? This was a first for me and to be honest, I wasn’t sure that I was going to love it. But what’s life without a few risks? Right? That tells you a little something about me, when eating a new ice cream flavor is a risk… Turns out there was nothing to fear, ‘cuz this stuff is GOOD! It’s like dipping your spoon into a soft and creamy lemon drop. If you’re a fan of lemon, then I’m pretty sure you’re going to love this one!
- 1 3/4 cups maple syrup-sweetened condensed milk. (Recipe below)
- 2 cups heavy cream
- 3 tablespoons maple syrup
- 1/3 cup fresh lemon juice (4 or 5 lemons)
- 1 tsp lemon extract
- 1 tablespoon Limoncello
- 2 or 3 drops yellow food coloring* (Optional. See Note Below)
- 2-14 oz. cans full-fat condensed milk
- 1/2 cup maple syrup
- Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens.
- Store maple-sweetened condensed milk in a glass jar in the refrigerator until you are ready to use. It makes about 16 ounces and should last a week or so refrigerated.
- Mix together the maple-sweetened condensed milk, lemon juice, extract, Limoncello, and food coloring, if using. Set aside.
- Whip the whipping cream until stiff peaks form.
- Fold whipped cream into the lemon mixture. Be sure to fold the whipped cream until all of the white streaks disappear, but use a light hand when incorporating it because you want to keep the texture as light as possible.
- Pour into a freezer-safe container (Tupperware or a loaf pan works well), cover with plastic wrap that touches the surface of the cream, and freeze for at least 6 hours before serving.