Easiest Ever Lemon Ice Cream With Fresh Berries

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

  1. Let ice cream soften on the countertop for about 10 minutes.
  2. Mix in the lemon extract and crystallized ginger until well combined.  Test, add more lemon if desired.
  3. Cover and freeze until firm.
  4. Before serving, allow ice cream to soften slightly, then add berries, mint, and whipped cream if desired.