Happy Memorial Day weekend! Last week we hosted a birthday bash for a friend of ours who has an affinity for lemon desserts. This lemon ice cream - with big shortcut - did the trick. Once you add fresh blueberries and raspberries (or strawberries, or cherries...) it automatically becomes a dessert suitable for Memorial Day cookouts.
The cheat is lemon extract! You can find it in the baking aisle at most grocery stores, I got mine at HEB. If lemon extract isn't available, you can swap in just under a half cup of fresh lemon juice.
A total of 3-5 minutes is all the hands-on time you need for a fresh, colorful and bright dessert suitable for company.
Easiest Lemon Ice Cream with Fresh Berries
Makes 1.5 quarts ice cream (about 10-12 servings)
1.5 quarts slow churned or light vanilla bean ice cream (I had great results with Edy's and with Trader Joes)
4 tsp lemon extract
1/4 c crystallized/candied ginger, finely chopped *optional
for presentation: fresh blue and red berries, spring of fresh mint, whipped cream, even gingersnap cookies
- Let ice cream soften on the countertop for about 10 minutes.
- Mix in the lemon extract and crystallized ginger until well combined. Test, add more lemon if desired.
- Cover and freeze until firm.
- Before serving, allow ice cream to soften slightly, then add berries, mint, and whipped cream if desired.