Nothing says summer like an ice cold batch of homemade ice cream.
When I was growing up I looked forward to July, when my grandparents would make a big batch of vanilla ice cream for my grandpa’s birthday.
I always wanted my own ice cream maker. I didn’t get the huge vintage-style ice cream maker that my grandparents had. Instead, I picked up one of these Cuisinart ice cream makers back in 2012. Perhaps you remember when I was thinking up all sorts of frozen yogurt recipes? (I even had a guest spot over on Chobani’s blog!)
Sadly, I haven’t used the ice cream maker for a while. You might recall that Mark and I lived apart the three years while I was finishing up grad school. During that time most of our appliances were in his parents’ basement. I’ve been dying to use the ice cream maker since we finally moved in together (!!!) and have all the kitchen appliances in one place.
Birthdays call for ice cream, so I whipped up a couple of batches of ice cream for Mark’s birthday.
Chobani makes a return in this recipe. I added a small container because I remembered using some yogurt in a previous ice cream recipe, letting the mixture sit overnight before freezing it, and then opening up the container to find that the mixture got super thick (maybe from yogurt culture growing and multiplying?). The ice cream made from the batch I remembered was SO creamy. I had lemon Chobani in the fridge, so I thought “what the hell, I’ll toss it in!”
If you make this recipe, let me know how yours turns out!
Lemon Ice Cream
Craving a cool and creamy treat? Look no further than this homemade lemon ice cream. It's easy to make and bursting with fresh lemon flavor.
Adapted from Alton Brown's Serious Vanilla Ice Cream recipe.
Ingredients
- 2 cups half-and-half
- 1 cup whipping cream
- 1 5.3 oz container of Chobani Lemon Blended (see notes)
- 2/3 cup sugar
- Juice of one lemon
- Zest of one lemon
Instructions
- Before beginning the recipe, be sure your ice cream freezer is prepared according to your appliance’s instructions.
- In a large bowl (ideally with a lid!), whisk together all ingredients.
- Cover the mix and refrigerate overnight (see notes).
- After refrigerating, whisk one more time to be sure no separation has occurred.
- Pour the mixture into your ice cream freezer and follow your appliance’s instructions for freezing.
- Once frozen, place in a container in the freezer to harden.
Notes
- Yogurt: You can sub out any Greek yogurt here, or omit it altogether. I can’t vouch for the creaminess without the yogurt that I used. If you use an unsweetened yogurt, or omit it altogether add one additional tablespoon of sugar to the recipe.
- Overnight Refrigeration: I highly recommend it! You can skip the refrigeration process and go right to the ice cream maker, but I found that refrigerating overnight results in a much thicker and satisfying ice cream.
