Lemon Ice Cream


  • 1 1/8 cups strained fresh lemon juice, about 5 large lemons
  • 2 cups sugar
  • 4 cups half and half
  • 2 pinches kosher salt


  • Scrub the lemons well and remove peelings from the lemons with a vegetable peeler. Avoil the white pith. Place two cups of sugar in the food processor. Add the zest.
  • Juice the lemons after zesting.
  • Run the food processor until the peel is finely ground and the sugar is liquidy, 3-4 minutes.
  • Scrape the sugar lemon mixture into a large, non-aluminum bowl. Add the half and half and the salt and stir to combine. Set aside for 15-30 minutes, stirring occasionally. It will thicken slightly. At this point, the ice cream mixture can be sealed and refrigerated for a day or two before freezing. If it separates, simply stir to recombine.
  • Freeze in an ice cream maker. Store with a piece of plastic wrap pressed directly on the surface. Allow to soften slightly before serving.


  • Yield:
  • "2 quarts"SOURCE: Adapted from Martin Yan