Lemon Ice Cream Recipe
This is a delicious, simple ice cream recipe that's especially great for hot summer days. Why not try it in my ice cream cake recipe, too?
Ingredients
- 2/3 cup unrefined sweetener you can use palm sugar or just organic cane sugar so it stays a more lemon-looking color
- 4 egg yolks pastured eggs from a farmer you trust is important, don't eat raw yolks from grocery store factory farm eggs
- 4 2/3 cup cream not the ultra-pasteurized kind! OR I used 3 cups cream, 1 2/3 cup raw milk
- 3 Tablespoons lemon extract more to your taste
- 2-3 Tablespoons Colostrum-- Add this extra superfood ingredient for gut health and for extra creamy flavor!
- 1 1/2 Tablespoons arrowroot flour
- Dash of sea salt
Instructions
- Mix all ingredients together in a bowl with tall sides, I use my hand-held stick blender. Pour into the ice cream maker (your ice cream bowl needs to be frozen ahead of time of course), turn it on, and leave it about 25 minutes. That's it!