Summer is officially here and I’m combining two of my favorite things– lemon and ice cream! Honestly, I am seriously obsessed with lemon desserts. I will take a lemon bar, lemon chess pie, or a lemon granita any day, and with multiple servings! There’s something about marrying the tartness of lemons with the sweetness that dessert brings, which is so mouthwatering.
This recipe will make your mouth water also. I’m not going lie, this is a very lemon forward dessert, but it’s nothing to shy away from, since it’s incredibly refreshing. There’s just a little bit of prep, mostly zesting and juicing the lemons, before popping it into the ice cream maker, and then you’re set!
- 3 large lemons
- 1 can sweetened condensed milk
- 12 ounces sour cream
- Splash of vanilla
- 1 tsp poppyseed
Rinse and dry the lemons. Press or roll them on a cutting board to loosen the juice. Using a zester grate the skin from the lemon careful to only get the yellow peel and not the white pith- which is bitter. Put the lemon zest in a bowl and place a strainer on top. Strain the lemon juice from all the lemons into the bowl.
Add the sweetened condensed milk, sour cream, and vanilla to the bowl with the lemon zest and juice and mix until combined. Put into the ice cream maker and churn for 12-15 minutes. The ice cream should be pulling away from the sides and more of a soft serve consistency. Add the poppyseed and churn for 1-2 minutes more.
I moved the ice cream into another container since it’s easier to scoop that way, but you can leave it in the ice cream maker if you want. Cover the container with plastic wrap so that it is touching the surface of the ice cream to prevent freezer burn. Then place it in the freezer for 2-3 hrs up to overnight.
Remove and serve!
There’s a wonderful pink ice cream truck called Outside Scoop which drives around Des Moines making truly unique ice cream flavors. My first encounter with them was at the second annual food truck throw down and among blue berry lemonade, dutch letter, and maple bacon brittle ice cream there was a goat cheese with roasted cherries flavor. Of course this one caught my attention– cheese in ice cream? No way! But you’d be surprised how the goat cheese transforms into this mellow creamy ice cream of your dreams. This is a copycat recipe, I have no idea how they make theirs beyond combining the ingredients in the name, but man did my recipe come out great!
•2/3 of 14 ounce sweetened condensed milk (about 9oz)
•2 cups heavy whipping cream
•1 8oz log Trader Joe’s chevre goat cheese
•1 8oz bag Trader Joe’s dried pitted tart Montmorency cherries
•1 cup filtered water
•1/2 cup sugar
•Splash of cognac or VS brandy
•Splash of vanilla extract
To avoid tart overload I sweetened the cherries a little bit by boiling them in filtered water with the sugar, cognac, and vanilla extract. Bring the mixture to a boil cover then reduce to a simmer for 15 minutes to give the cherries a chance to absorb the liquid. Next strain the cherries (keep the juice for later) and place on a plate or sheet pan. Chill in the fridge for 20 minutes.
In a medium mixing bowl whisk the room temperature goat cheese, cherry juice from earlier, and the condensed milk until smooth. Once the cherries have cooled fold into mixture.
In a mixer or with a hand mixer (which we have neither- add it to wedding registry!) whip the heavy whipping cream until they form stiff peaks. Pro-tip it helps to chill the bowl beforehand. Slowly fold the heavy whipping cream into the goat cheese, condensed milk, and cherry mixture.
Last put the mixture into a bread loaf pan, cover with saran wrap so that it’s touching the top (to prevent an ice film), and freeze for at least 4 hours or overnight.