Within the last few months, a article came out about one of the most popular store bought ice creams that was disturbing. The piece mentioned that the product had so little cream that it could not be considered “Ice Cream.” After reviewing the carton, the the conclusion was that there were so many ingredients that could not be pronounced that it was easy to see why the product was now considered a Dairy Dessert rather than ice cream. The discovery prompted taking a look at a good Ice Cream recipe, so, here we are…
This is not a low calorie recipe, as it is made with 2 cups of whipping cream, but the list of ingredients is so small 6, you know exactly what you are serving and eating. I had been on the lookout for a citrus icc cream-not a sherbet. There used to be an orchard in Nokomis, Florida, just south of Sarasota, Albee Farms, that had a window with soft serve orange, lime and pineapple ice cream. We often took the kids there. They also had chocolate and vanilla that they offered an option to twist the other flavors with. Three older ladies served lines of customers and one day, they just closed up shop during covid after years. Since then we have been on the lookout for someone to have purchased the recipe or someone to reopen under that idea. NADA. After looking at a few different recipes, this one came together. I used the base of a recipe from Jessica Daye. She offered links to ice cream serving/storing boxes for the container that this recipe fits perfectly in. A tip: make sure when you are ready to freeze, after blending all ingredients, make sure nothing in the freezer is flat against your container. I placed my container next to some freezer packs for a knee wrap and the ice cream didn’t freeze completely. After removing these ice packs, the cream froze completely. Before serving completely frozen ice cream, take it out of the freezer for 15-20 minutes. I made a lemon version and a blood orange version. Try your favorite flavors…
Citrus Ice Cream
In preparation, place mixing bowl and beater(s) in the freezer. I like using a hand mixer or immersion blender for this recipe.
Ingredients
-2 cups whipping cream
-1/8 teaspoon salt
-1 teaspoon pure vanilla
-1 (14 ounce) can condensed milk (I like one with the least ingredients)
-1/3 freshly squeezed lemon juice
-3 teaspoons lemon zest* & some extra to garnish on top
Although the recipe written in this post is for lemon ice cream, I mixed up a Blood Orange version of it over the weekend. The ice cream was a pretty light pink, colored when I added the pretty deep red blood orange juice.
Method
1. Gather all ingredients, have them measured out and ready to go.
2. Place some ice in a large bowl or pan. Place mixing bowl in/on top of ice. Pour whipping cream, salt and vanilla in your mixing bowl and beater on medium high while moving hand mixer/ immersion blender around mixing bowl to blend all cream. Beat cream until mixture creates stiff peaks. This should take 3-5 minutes maximum.
3. At this time, turn off the mixer, get a spatula, pour in condensed milk and fold into whipped cream mixture. Don’t over mix with spatula, you want to maintain as much air you whipped into the cream so that mixture is light and a little fluffy. Add the fresh squeezed juice zest. This should not take long.
4. Pour mixture into a loaf pan or a container of similar size. sprinkle top with additional zest. Cover with plastic wrap leaving only a little space between top of mixture and plastic or lid, if your container has a lid. Put in freezer, on a shelf with nothing touching your ice cream vessel. Let freeze for at least 6 hours. Enjoy.
*Before zesting citrus, wash adequately to get wax off. Often wax is applied to fruit to prolong shelf life. Wash the fruit, then place in a bowl and pour hot water over it. Let sit for about 5 minutes and then drain water out. Dry fruit, then zest. When measuring zest for this recipe, ‘pack’ the zest in the measuring teaspoon when measuring.
