Sort ingredients
saintsquash
QR Code
Listen
PdfIn a medium bowl or saucepan, whisk together the heavy cream, whole milk, sugar, salt, and lemon zest until the sugar is mostly dissolved.
Optional but recommended: Warm the mixture gently over medium-low heat for 3-5 minutes, stirring, just until the sugar fully dissolves and the zest infuses (do not boil).
Remove from heat (if warmed) and let cool slightly. Stir in the vanilla (if using).
Cover and refrigerate until thoroughly chilled — at least 2 hours or preferably overnight. The colder the base, the better the texture.
Just before churning, whisk in the fresh lemon juice. Taste and adjust — add a little more juice if you want it tangier (start with ½ cup and go up to about ¾ cup max).
Pour the cold base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes) until it reaches soft-serve consistency.
Transfer to an airtight container. For firmer ice cream, freeze 2-4 hours (or overnight). Let it sit at room temperature a few minutes before scooping if it's very hard.