Carolyn’s Easy Lemon Ice Cream

Print Recipe
Chef Marie Nightingale, Saltscapes


1 pint (500 mL) whipping cream
1 cup (250 mL) granulated sugar
Grated rind and juice of 1 lemon
Dash of salt (optional)


In a bowl, combine all ingredients; mix well but do not beat. Place bowl in the freezer until mixture is firm. This can be made the day before needed, but will start to crystallize after two days.

May be served plain or with a fruit sauce. (Carolyn usually tops this ice cream with thawed frozen raspberries in syrup for a contrast in taste and colour.)

Makes about 1 pint (500 mL).
Print Recipe