Lemon Ice Cream

Philadelphia is known for their Philly Cheesesteaks but did you know they also have their own style of ice cream? Philadelphia style ice cream is made by simply churning milk, cream, sugar and flavorings and doesn’t include any eggs or egg yolks (which is known as French style ice cream). The beauty of Philadelphia style ice cream is that it’s so much quicker and easier to prepare – and what’s not to love about that?! To pair with the Blueberry Hand Pies I recently made, I prepared this Philadelphia style Lemon Ice Cream. It’s smooth, creamy and has a lovely tartness that really comes through with the lemon juice and lemon rind swirled in…

Blueberry and lemon are a great pairing and when I made blueberry hand pies, I was inspired to make a lemon ice cream to serve alongside. I love making ice cream but today, I didn’t have the patience to make a custard base, wait for it to cool, churn and then chill. So in an effort to save time, I came across this quick and easy recipe for lemon ice cream. It came together pretty quickly and with the hand pies, they were perfect!

1 cup milk
1/2 cup sugar
2 cups heavy whipping cream
1/2 cup lemon juice
2 tablespoons freshly grated lemon peel

Whisk milk and sugar together (about 1-2 minutes) until sugar completely dissolves.

Stir in whipping cream, lemon juice, and grated lemon peel until well-blended. Pour immediately into ice cream maker (do not chill in fridge or lemon juice may curdle the milk).

Mix about 25-30 minutes or according to manufacturer’s instructions. Transfer mixture into a freezer safe container and freeze for at least 3 hours to allow the flavors to meld before serving.