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Simple Lemon Ice Cream

June 23, 2009 by Jennifer Che 6 Comments

I received this book for Christmas in December and this is the first time I am using it to actually make something! The author, David Lebovitz, actually has a great blog about food in general. He is currently living in Paris and conducts food tours, book signings, etc. I would love to go on one of these food tours, but they cost over $3500 per person, double occupancy!

Since I had a lot of lemons left (after making the lemon ice cream sandwiches), I decided to make some lemon ice cream from David’s book. This ice cream is refreshingly lemony, light, and perfect for a hot summer day. Plus, it’s easy to make since it does not involve any eggs or any cooking.

Ingredients:
1/2 cup lemon juice (I squeezed 3 lemons)
2 cups half & half
1/2 cup sugar

Step 1: zest 1 whole lemon directly into a food processor (or blender).

Step 2: Add sugar and process until the lemon zest is really fine.

Step 3: Add lemon juice and mix until the sugar is dissolved.

Step 4: Add a pinch of salt.

Step 5: Add half & half and mix together.

Step 6: Chill for about an hour

Step 7: Freeze in ice cream maker according to the manufacturer’s instructions. I personally use a Lello Gelato Pro, which I love since it has its own condenser. That just means you can make ice cream any time you want on a whim since you don’t have to worry about freezing a big canister the night before. It is a bit expensive though. If you want, you can consider the Lello Gelato Junior, which still has its own condenser but just can’t make as much ice cream at once.

Now you can serve it in a lemon shell for fun!

Or a martini glass. 🙂

Lemon Ice Cream on Foodista

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Ice cream, Recipe, Vegetarian

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Comments

  1. Justin says

    June 23, 2009 at 10:17 pm

    this sounds so perfect for summer. i might have to dig out my ice cream machine. you know Lebovitz has a brand-new book out now, right?

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  2. B says

    June 24, 2009 at 1:13 am

    yum… gotta go get some lemons. 🙂

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  3. cleesmile says

    June 24, 2009 at 3:53 pm

    yummmi!! i’ve been looking at pictures for the Paris Gastronomic Adventure… and i have to say i really really want to go!! did you see all those macarons?!

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  4. maskoko says

    May 22, 2010 at 9:18 pm

    waooo…. yummy. if you make it with lemmon so may be i can make it with stroberry : )

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  5. nolaladyj says

    February 3, 2012 at 3:18 pm

    v. good, but mine froze up really hard, and even when I let it thaw for 20 minutes, I had to chop it up.  Next time I will add some heavy cream…

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  6. jentinyurbankitchen says

    February 3, 2012 at 3:47 pm

    I’ve never had leftovers to freeze after I make it so I’ve never tried putting it in the freezer. I can imagine how it could be pretty solid though!

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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