Zitronen Eis

No-churn zitronen eis is the perfect easy dessert for a hot summer afternoon! Light and tart but with a creamy texture unlike lemon sorbet.

Prep Time20

Freezing Time12

Total Time12 20

Course: Dessert

Cuisine: American, German

Keyword: ice cream, lemon

Servings:

Calories: 428kcal

Equipment

Stand Mixer

Ingredients

350 ml heavy whipping cream
100 grams granulated sugar
1 lemon zested
1/4 tsp salt
250 ml lemon juice
100 ml milk

Instructions

Making the Ice Cream Base

Squeeze the lemon juice into a liquid measuring cup.
In the bowl of a stand mixer, combine the heavy cream, sugar, zest, and salt.
Whip on medium speed until it begins to thicken. Then whip on high until stiff peaks form.
With the mixer running, slowly pour in the cold milk and then the lemon juice.
Whip for 1 minute on high after the milk and juice have been added.

Freezing Process

Pour the whipped mixture into a metal loaf tin. Smooth out the surface and cover with plastic wrap. Place in the freezer for 1 hour.
After an hour, remove from the freezer and stir. Some of the ice cream will have started to freeze. Mix everything until combined.
Smooth the surface, re-cover the ice cream, and place back in the freezer for another hour.
Repeat the stirring and freezing 3 more times.
Then smooth out the top, re-cover with plastic, and place back in the freezer for 4-8 more hours until it has reached your desired consistency.

Notes

If covered, the ice cream will stay good in the freezer for at least one week. If it is too hard to scoop, let it sit out at room temp for 5-10 minutes before serving.

Nutrition