Treat yourself to a tantalizing summer delight with my mom’s recipe for Lemon Almond Ice Cream. This creamy frozen treat combines the tangy zest (and juice) of fresh lemons with the nutty essence of toasted almonds, creating a harmonious symphony of flavors. With just 10 minutes of prep time, you’ll have a creamy and refreshing ice cream base ready for freezing. So, indulge in the perfect balance of citrusy zing and creamy richness, and savor each refreshing spoonful of this cool, refreshing and elegant dessert!
Who doesn’t love ice cream? My dad was particularly fond of it. He got nervous if there was less than a gallon of some flavor of ice cream in the freezer. One time, after Dad had his annual physical and he had gained a few pounds, he came home and announced to my mom, “no desserts this week!” Later that evening, when we were finished eating dinner, dad turned to mom and said, “Where’s my ice cream?” She replied, “You said no desserts.” Dad: “Ice cream isn’t dessert! It’s part of dinner.”
This Lemon Almond Ice Cream was a favorite of the whole family. It is super lemon-y, calling for both lemon zest and lemon juice, but with just the right mix of sweet and tart. Mom frequently made it for spring and summer dinner parties. For a special treat, serve ice cream in Pecan Cookie Cups and top with raspberries and blueberries.Print
4 cups half and half
1 1/2 cups granulated sugar
grated rind from 2 1/2 lemons
1/2 cup lemon juice
1/2 cup toasted slivered almonds
1/2 teaspoon vanilla
1/4 teaspoon almond extract
- Mix all ingredients, put in ice cream freezer and process until firm. Note that some ice cream freezers recommend adding ingredients such as the almonds later in the cycle. Check the instructions for your machine.
Make ahead: Ice cream can be made up to 2 months ahead and kept in the freezer.
- Category: Desserts, make ahead, easy entertaining