Description

This Easy No-Cook Meyer Lemon Ice Cream Recipe is a refreshing and creamy dessert perfect for lemon lovers. Using fresh Meyer lemon juice, this ice cream combines tartness with a rich, velvety texture, all without any cooking involved. The blend of heavy cream and half and half ensures a smooth, luscious base while the subtle touch of preserved lemon peel adds depth of flavor. Perfect for summer treats or anytime you crave a bright citrus frozen dessert.

Ingredients

Scale

Ice Cream Base

1 cup fresh Meyer lemon juice (or regular lemon juice)
1-3/4 cups granulated sugar
1 Tbsp minced preserved lemon peel (or lemon zest)
2 cups heavy cream
2 cups half and half
Pinch of kosher salt

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Instructions

Chill Ingredients: Ensure the Meyer lemon juice, heavy cream, and half and half are thoroughly chilled before beginning. This helps the ice cream churn smoothly and attain the best texture.
Combine Ingredients: In a medium-sized bowl, combine the chilled Meyer lemon juice, granulated sugar, minced preserved lemon peel (or lemon zest), heavy cream, half and half, and a pinch of kosher salt. Mix thoroughly until the sugar is mostly dissolved.
Churn Ice Cream: Pour the prepared ice cream mixture into your ice cream maker. Turn the machine on and churn according to the manufacturer’s instructions, which typically takes about 25 minutes, until the ice cream reaches a soft-serve consistency.
Freeze to Set: Transfer the churned ice cream into an airtight container. While you can serve it immediately, allowing it to freeze for an additional 2-3 hours develops a firmer texture and deeper flavor profile.
Store Leftovers: Keep any leftover ice cream stored in the freezer in an airtight container to maintain freshness and consistency for up to several days.

Notes

Using Meyer lemon juice gives a sweeter, more floral citrus flavor compared to regular lemon.
Preserved lemon peel enhances the lemon aroma but you can substitute with fresh lemon zest.
Make sure all liquid ingredients are well chilled to improve the churning process.
If you don’t have an ice cream maker, you can try freezing the mixture in a shallow dish and stirring every 30 minutes to prevent ice crystals.
This ice cream is best consumed within a week for optimal freshness.