This recipe for Philadelphia Style Lemon Ice Cream is made wtihout eggs, so it’s easier to make and a bit lighter in flavor. Tangy, sweet and so delicious!
Today we kick off Memorial Day Weekend AKA the unofficial start of Summer AKA the best time of the year! There’s always lots of excitement around here at the end of May – we live for Summers at the Jersey Shore. Tis the season to get into the Summa-time spirit and Treat. Yo. Self. with some ice cream.
Philadelphia style ice cream means it’s made with just the basics: cream, sugar and flavoring. It doesn’t require any eggs, which makes it a bit lighter on the palate and a gazillion times easier to make. That’s right, a gazillion. Impressive, isn’t it? This version is super puckery and just sweet enough, perfect for all the lemon lovers in your life (and there’s lots in mine).
Enjoy the warmth, enjoy the long weekend and treat yo self to all of the ice cream. You deserve it.
xo.
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Philadelphia Style Lemon Ice Cream
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes plus chill time
- Yield: ~1 quart
- Category: ice cream
- Method: frozen
- Cuisine: dessert
Description
This recipe for Philadelphia Style Lemon Ice Cream is made wtihout eggs, so it’s easier to make and a bit lighter in flavor. Tangy, sweet and so delicious!
Ingredients
- 2 cups heavy cream
- 1 cup sugar
- pinch of salt
- ¼ cup finely grated lemon zest (about 2 large lemons)
- ½ cup plus 2 tablespoons freshly squeezed lemon juice (about 3–4 large lemons)
Instructions
- Whisk together the heavy cream, sugar and salt, then place in the refrigerator while you zest and juice the lemons. Remove from the fridge and whisk a bit more until the sugar is fully dissolved. Add in the zest and juice and whisk to combine. Cover and chill the mixture until it’s very cold – at least an hour in the refrigerator, or about 20 minutes in the freezer.
- Churn in an ice cream maker by following the manufacturer’s instructions. When it’s finished, scrape into a container, cover, and freeze until it’s good and hard – this will take several hours, or best to do over night. That being said, it’s hard to resist freshly made ice cream, so follow your instincts and have at it if you please.
Keywords: ice cream, Philadelphia style, egg free, lemon, meyer lemon, gluten free, dessert, gelato
Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer.
I’m such a sucker for anything lemon, and this ice cream looks amazing! I’m alllll about it!
Thank you!! It’s so light and refreshing but still indulgent. I hope you make it! Your blog is adorable btw 🙂
Have I ever told you how much I love lemon?!!!
I’m making this for our anniversary dessert. So excited
Happy Summer!
Happy Anniversary!!!!!! And Happy Summer! I look forward to seeing all the Librone ladies at the farmers markets this summer. Hope you enjoyed the ice cream!
I am SOOOO making this when the weather stays a little warmer! We have something called an “ice cream ball” where kids can roll it around or toss it to each other and 10-15 minutes later… voila! Ice Cream!!!
I think the best thing about home made ice cream is you KNOW what’s in it… no preservatives or artificial ingredients… thanks again for another wonderful recipe, Coley!
love the ice cream ball! But I’m too lazy for that, hehe. I love this ice cream, it’s simple and perfect!
OMG! This was the most delicious ice cream I’ve made thus far–and we’ve been making a ton of them after the Blue Bell apocalypse. I love lemon desserts, and this one did not disappoint. My die-hard chocolate fan of a husband even raved about it. It paired perfectly with a warm blueberry pie. And in a total accident, I had created a stellar purple and gold (really just a faint yellow, but work with me) dessert for our LSU CWS viewing party (not that it helped us for that game, but we’ve still got a chance). Thanks for the recipe and keep ’em coming!