Hi guys! I just had to share one more no churn ice cream recipe with you before summer is over. (Aiden is already back in school! Can you believe it?! Where does the time go?) Mostly, I have to share this because I’m completly obsessed with no churn ice cream… But, I will also say this one is totally different then either the cinnamon ice cream I shared with you last week or the chocolate pb swirl I did last year. It’s so cool how much versatility no churn ice cream has. (You can totally see how a person ends up obsessed, right?) Anyhow, this ice cream is straight up summer: icy lemon, just a hint of ginger and vanilla, lightly sweet. And if you enjoy lemon desserts, you’ll love it! Actually, I’m not a huge lemon desserts person and I love it. So… yeah. Ok, that’s all I’ve got, so let’s get right to it.
No Churn Lemon Ginger Ice Cream– Yields about 1 and 1/2 quarts.
- 2 cups cold heavy cream
- 1/2 can (14 ounces) sweetened condensed milk
- juice from 2-3 medium sized lemons, to taste
- 1/2 tsp ginger powder
- 2 teaspoon vanilla extract
- Whip cream using a stand mixer with the whisk attachment, or in a large bowl using a hand mixer, until still peaks are formed. Set aside.
- Mix the juice of two lemons, ginger powder and vanilla into the sweetened condensed milk and mix well. Gradually pour the sweetened condensed milk into the whipped cream, folding it in with a rubber spatula as you go. When all the sweetened condensed milk has been folded in well, test the mixture to decided if you want to add the juice from the additional lemon (if your lemons were on the small side you may need the additional juice). If needed, fold in gradually to the mixture.
- Transfer the whipped cream to a parchment paper lined bread pan. Use the rubber spatula to smooth the top of the cream. Cover with foil and freeze until firm, about six hours. Serve with a wedge of lemon for garnish.