Ingredients
The following ingredients have 4 Servings
- 2 cups water ((yes, water))
- 1 cup heavy cream
- 1/2 cup liquid sweetener of choice
- 1/3 cup fresh lemon juice (from 1 large very juicy lemon, or you may need more than one, if it's not big and juicy)
- 2 teaspoons vodka (optional, but creates the best texture)
- 1/8 teaspoon sea salt
Instruction
- TIPS for success: Be sure freezer bowl from your ice cream maker has frozen at the coldest setting in your freezer overnight before beginning this recipe. (A "warm" freezer, or bowl that's only chilled for a few hours, will not yield a successful ice cream.) Also make sure your freezer bowl freezes level, not at an angle.
- Pre-chill loaf pan, or other storage container for the ice cream, by placing it in the freezer while you make the ice cream. Assemble ingredients.
- In blender or large mixing bowl, whisk together water, sweetener, lemon juice, optional vodka and sea salt, until sweetener and sea salt are well-dissolved into water.
- Begin ice cream maker turning. Once churning, add sweet lemon mix. Next, pour in the cup of heavy cream. Churn until creamy, frozen and ice cream is beginning to bulge up as it expands.
- Serve freshly churned for a soft-serve "frozen yogurt" type experience. Otherwise: Pour/scoop Lemon Ice Cream into chilled storage container. Freeze for 1 to 3 hours before serving if you want to scoop it. For overnight storage, cover with a piece of parchment paper pressed directly onto the surface. Keeps 3 days, but is best within 1 day. If it's well-frozen before serving, place in the fridge for up 30 minutes to create the right scoopability, or on the counter for up to 20 minutes.