As I’ve written before, lemons & lemony stuff equals sunshine for me. And lemonade is my drink of choice for the warm summer weather. But when it gets hot, really summery hot with a high heat index (heat + humidity level), lemonade just isn’t enough. That’s when we reach for the next level of lemony coolness and make lemon ice cream. There’s not a lot of ingredients or prep time. Perfect for the lazy days of summer!

I wrote this recipe down on the back of a Hallmark envelope addressed to Kelly. The best I can recall, my mother-in-law gave an ice cream recipe cookbook to another family member one Christmas. I had been making my own ice cream for a while by that time, but I was sticking mostly to vanilla & chocolate flavors, the kids’ favorites at the time. (They were too young to know any better.) But even back then, I collected recipes of things I wanted to make that I knew Eric & I would like and were out of the ordinary. This lemon ice cream recipe is still a favorite of ours!

A few simple ingredients . . .

Lemon Ice Cream

• Juice & zest of 1 large lemon (about 1/4 cup lemon juice & 2 teaspoons lemon zest)
• 1 cup sugar
• 1 cup milk
• 1 cup cream

Combine all the ingredients in a large bowl and whisk until they are thoroughly mixed.

Pour the mixture into the bowl of an ice cream maker and follow the manufacturers directions. Freeze the ice cream for 4 hours before serving. Serve with fresh blueberries, if desired.

And out comes a cool & refreshing treat!

A little sweet, a little tart & a lot of refreshing!  ~Linda

Lemon Ice Cream

• Juice & zest of 1 large lemon (about 1/4 cup lemon juice & 2 teaspoons lemon zest)
• 1 cup sugar
• 1 cup milk
• 1 cup cream

Combine all the ingredients in a large bowl and whisk until they are thoroughly mixed. Pour the mixture into the bowl of an ice cream maker and follow the manufacturers directions. Freeze the ice cream for 4 hours before serving. Serve with fresh blueberries, if desired.