Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 1/2 cups fresh lemon juice (from about 6 lemons)
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 teaspoon salt
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Gradually add the lemon juice, heavy cream, milk, and salt.
- Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.
Nutritional Information:
(Per serving)
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
Dish Characteristics:
- Refreshing and tangy
- Creamy and smooth
- Perfect for a summer dessert
User Comments:
- "This ice cream is amazing! It's so light and fluffy, and the lemon flavor is just perfect."
- "I love the hint of salt in this recipe. It really brings out the flavor of the lemon."
- "This is the best lemon ice cream I've ever had. It's so creamy and refreshing."
Special Precautions and Tips:
- Make sure to use fresh lemon juice for the best flavor.
- If you don't have a freezer-safe container, you can pour the mixture into a loaf pan and cover it tightly with plastic wrap.
- To make ahead, freeze the ice cream for up to 2 weeks. Thaw for 15 minutes before serving.
