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!