Lemon Almond No Churn Ice Cream
Ingredients
For the ice cream:
- 1 tablespoon finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice, about 2 lemons
- 3/4 cup sugar
- 1/4 teaspoon fine sea salt
- 1 cup heavy cream
- 1 cup half and half
- 1 teaspoon almond extract
- 1 cup crushed cookies or wafers, optional
- 1/3 cup Candied Almonds Sesame Topping to garnish
Candied Almond Sesame Topping
- Makes about 2 cups
- 1/3 water
- 1/3 sugar
- 1/3 sliced almonds
- 1/3 sesame seeds
Instructions
Ice cream directions
- In a medium mixing bowl, whisk together cream and half and half. Set aside.
- In a large mixing bowl, combine lemon, sugar and salt. Whisk until sugar is mostly dissolved (the granules will no longer scrape the side of the bowl), then add in the cream mixture. Continue whisking until all sugar has dissolved and the liquid becomes thick.
- Pour into a shallow cake or loaf pan and cover with foil. Freeze for 3 hours, then remove and stir. Add in the wafers or cookies at this time (if applicable). Smooth the top and place back into the freezer for an additional 1-2 hours, or until ice-cream is completely solid.
- When ice-cream is firm and frozen, remove from the freezer and serve with candied almond topping. Enjoy!
Candied Almond Sesame Topping directions
- Line a baking sheet with parchment paper and set aside.
- In a medium skillet over high heat, bring the water and sugar to a boil and whisk until sugar has dissolved (2 minutes). While liquid boils, add in the nuts and seeds and mix constantly—the nuts and seeds will be coated in the caramel sugar and begin to clump together. Continue to stir over high heat until the nuts turn golden brown—this takes 4 minutes over high heat.
- When topping is golden brown and clumped together, transfer to the parchment-lined pan and allow to cool. When topping is cooled, it should be crunchy and have a warm flavor. Serve over ice cream or yogurt and enjoy!
Notes
Adapted from Dori Sanders' No-Churn Lemon Ice Cream | Genius Recipes.