No-Churn Lemon Lime Ice Cream

original recipe created by Martha Stewart

 
 

INGREDIENTS
½ cup milk
4 cups heavy cream
1 cup sugar
2 large unblemished lemons
3 unblemished limes
6 egg yolks

INSTRUCTIONS
1. In a pan, combine the milk, ½ cup of the cream, sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture without letting it boil, just until the sugar is dissolved, about 8-10 minutes. Set the pan aside for 10 minutes.

2. Whisk together the egg yolks, and slowly whisk in the milk-and-cream mixture. Return to the pan and cook over a low flame, stirring with a wooden spoon, until the mixture thickens to a custard-like consistency, about 8 minutes. Do not let it get too hot, or the eggs will curdle.

3. Pour into a bowl and add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes, and add ¾ cup of the combined juices and the remaining 3 cups of cream.

4. Whisk the mixture well to incorporate some air and ensure everything is combined.

5. Pour into a freezer-safe container (I used a glass bread pan). Freeze for at least 6-8 hours or overnight. If frozen overnight, let it sit out on your counter for 10-15 minutes before serving.

6. Serve with a cone, garnish with a lime slice and lemon zest, and enjoy!

Love,
Colie 

 
 

 
Embed TikTok Video
@coliescooking LEMON LIME ICE CREAM 👇🏽 Fun fact: my first job was modeling ice cream in one of the early issues of Martha Stewart Living @Martha Stewart ! I was living in the Florida Keys at the time, where my mom worked at @cheecalodgeandspa , and she booked me for the gig. Thanks, Mom! They asked us what our favorite toppings were, and I answered, “MORE ICE CREAM!”—my first published joke. I recently read a quote by @okay_zuri: “It’s so funny how so much of ‘finding yourself’ in adulthood is simply getting back to who you were and what you loved as a child...” And I’ve found my way back through @coliescooking. Cooking & comedy—thanks for being here! 🍦🍋 Now, back to the recipe! Originally created by @Martha Stewart , here’s my slight modification (I didn’t have a strainer to strain out some of the zest or a show churn). INGREDIENTS ½ cup milk 4 cups heavy cream 1 cup sugar 2 large unblemished lemons 3 unblemished limes 6 egg yolks, @Vital Farms INSTRUCTIONS 1. In a pan, combine the milk, ½ cup of the cream, sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture without letting it boil, just until the sugar is dissolved, about 8-10 minutes. Set the pan aside for 10 minutes. 2. Whisk together the egg yolks, and slowly whisk in the milk-and-cream mixture. Return to the pan and cook over a low flame, stirring with a wooden spoon, until the mixture thickens to a custard-like consistency, about 8 minutes. Do not let it get too hot, or the eggs will curdle. 3. Pour into a bowl and add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes, and add ¾ cup of the combined juices and the remaining 3 cups of cream. 4. Whisk the mixture well to incorporate some air and ensure everything is combined. 5. Pour into a freezer-safe container (I used a glass bread pan). Freeze for at least 6-8 hours or overnight. If frozen overnight, let it sit out on your counter for 10-15 minutes before serving. 6. Serve with a cone, garnish with a lime slice and lemon zest, and enjoy! Love, Colie P.S. TY @Bounty Paper Towels for helping clean up🤦🏽‍♀️ #nationalicecreamday #lemonlime #lemonlimeicecream #marthastewartliving #comedycooking @THE ORIGINAL @Cuisinart @Pyrex ♬ Ice Ice Baby - Vanilla Ice