We all scream for ICE CREAM!
We had a cool, wet, and lingering spring in Utah this year. But the sun is finally shining and things are heating up. It’s blissful! I’ve been eyeing this quick and easy Lemon Lime Ice Cream recipe from my friend Ali at Lemon Poppy for months now. I finally had the chance to make it for a sunny BBQ last week. I wasn’t disappointed. This ice cream is refreshing and delicious. Not too heavy. Perfect for a light summer dessert!
Lemon Lime Ice Cream
Submitted by Mindy ~ The Sisters Cafe
Recipe Source: “When Life Gives You Lemons…” from www.lemonpoppycake.com
5 1/2 cups sugar
3/4 cup fresh lemon juice
1/2 cup fresh lime juice
3 quarts whole milk
2 cups heavy cream
2 teaspoons lemon extract
Measure sugar into freezer tub of ice cream maker. Add lemon and lime juices. Add milk, cream and lemon extract. Stir well. Freeze according to manufacturer’s directions. Makes 6 quarts.*
*For the cuisinart ice cream maker, 1/4 of this recipe is perfect for one batch (I halfed the recipe and made two batches a couple days apart). Whisk all ingredients except the cream in a separate bowl until sugar has dissolved, then add cream. Pour the mixture into the freezer bowl and freeze as usual.
Cut lemons lengthwise and scoop out pulp and seeds. Place in the freezer. Remove from freezer right before serving.