Many no-cook ice cream recipes without eggs lack that oh so good creamy mouthfeel - not this one. The Condensed milk fills in and gives this recipe the texture you're looking for!
2 cups (500 mL) 35% cream (aka: whipping or heavy) One 300 mL can sweetened condensed milk 2 Meyer lemons, zested and juiced (or any lemons you can get) ½ tsp (2 mL) vanilla extract Pinch of salt
In a bowl, whisk together the cream, and sweetened condensed milk until fully mixed. Add the lemon zest and juice, along with the vanilla extract and a pinch of salt. Whisk to combine, then freeze according to ice cream maker manufacturer’s instructions.
Serve immediately as soft serve, or spoon into a container and freeze until hardened.
Makes about 1 quart
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