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Close-up of a single serving of a Pecan Cookie Cup with a scoop of Lemon Almond Ice Cream and berries.
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Lemon Almond Ice Cream

Super quick and easy, Lemon Almond Ice Cream will be your new favorite!
Prep Time10 minutes
Processing Time1 hour
Total Time1 hour 10 minutes
Course: desserts
Cuisine: American
Keyword: Lemon Almond Ice Cream
Servings: 12 makes 2 quarts
Calories: 231kcal
Author: Lee Clayton Roper

Ingredients

  • 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 extract
  • 1/4 teaspoon almond extract

Instructions

  • 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.

Notes

Make ahead: Ice cream can be made up to 2 months ahead and kept in the freezer.
 
Note: This recipe was originally published in my cookbook " A Well-Seasoned Kitchen®."

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 28mg | Sodium: 50mg | Potassium: 151mg | Fiber: 1g | Sugar: 29g | Vitamin A: 286IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 0.2mg