Strawberry Lemon Ice Cream Recipe: A Refreshing Summer Treat

Ingredients

• 1 pint fresh strawberries, hulled and roughly chopped
• 1 cup white sugar, divided
• 2 lemons, juiced
• 1 lemon, zested
• 1 cup milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, gently combine the strawberries, 1/3 cup of sugar, lemon juice, and lemon zest. Cover and refrigerate for approximately 2 hours to allow the flavors to meld.
2. In a large bowl, use an electric mixer on low speed to mix the milk and the remaining 2/3 cup of sugar until the sugar is fully dissolved (about 2 minutes). Stir in the heavy cream, vanilla extract, and a little of the strawberry juice (without the berries).
3. Pour the mixture into your ice cream maker and churn according to the manufacturer's directions for about 20 minutes until it reaches a soft-serve consistency.
4. About 10 minutes before the ice cream is ready, purée most of the strawberries in a food processor or blender, setting aside a few for garnish. Add the puréed strawberries to the ice cream maker during the final 5 minutes of churning. Transfer the finished ice cream to an airtight container and freeze for about 4 hours, or until firm.

Nutrition

• Calories: 228 kcal
• Fat Content: 15 g
• Serving Size: 1 1/2 quarts
• Fiber Content: 2 g
• Sugar Content: 19 g
• Sodium Content: 25 mg
• Protein Content: 2 g
• Cholesterol Content: 56 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g