Lemon Ice Cream with Candied Peel

Yet another use for the candied lemon peel— lemon ice cream! I decided to make this a no-churn recipe, since it’s easier and I don’t have to stress over whether or not my ice cream canister has frozen enough. The result is creamy, delicious, with plenty of zing from the lemon juice and some nice grown-up undertones from the slightly bitter candied peel. Best of all, it takes about ten minutes to mix up and put into the freezer, so for ten minutes of work and a few hours of freeze time, you can enjoy this amazing ice cream!

Lemon Ice Cream with Candied Peel

2 cups heavy cream

14-oz can sweetened condensed milk

zest from 2 lemons

3/4 cup lemon juice

pinch salt

1 cup whole milk

3/4 cup chopped candied lemon peel

1. Whip heavy cream to soft peaks.

2. In the meantime, mix sweetened condensed milk with lemon zest, juice, and salt. Stir until smooth, then add the milk.

3. Fold whipped cream into lemon base, then gently stir in the lemon peel.

4. Transfer to a freezer-safe container and freeze 3 hours, until firm and scoopable.

Notes:

1. I actually was not a fan of the texture of this ice cream (flavor was great)– the added cup of milk made the finished product hard to scoop, and a bit too icy until it had melted a bit (at which point it was fine). All of my previous no-churn ice cream recipes stuck to cream and condensed milk, so in the future I think I’d omit the extra milk or maybe use only 1/2 cup of milk and add 1/2 cup of cream to make a richer, creamier ice cream. Alternatively (or additionally), I would add a few tablespoons of corn syrup to reduce the iciness.
2. The candied lemon peel was excellent in this application– it stayed nice and chewy and didn’t freeze hard as I was afraid it would.
3. Unless you have really large lemons, you’ll need more than 2 lemons’ worth of juice to end up with the necessary 3/4 cup. I needed almost 4 lemons’ worth, so keep that in mind when buying ingredients.

 

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