I got an ice cream maker for Christmas a few years ago and every time I use it I’m shocked at how easy and delicious homemade ice cream is. It takes just a few ingredients and a little bit of time in the refrigerator before the ice cream maker works its magic. It tastes even better than anything you can buy, and you can make whatever flavor you want, like this lemon gingersnap ice cream.
I’ll be honest, when it comes to desserts I typically want chocolate and more chocolate. But when I was in my first trimester of pregnancy with Juliette I had a scoop of lemon gingersnap ice cream at a local ice cream shop and it was exactly what I needed. Since I was pretty sick during my first trimester with her, finding anything that tasted good was such a win, and I knew I wanted to recreate it at home.
This ice cream is lemony, but in a subtle way that isn’t overly sour. It definitely tastes like a lemon ice cream verses a lemon sorbet. The gingersnaps compliment the lemon flavor so well, and all in all it’s a super refreshing treat.
I love ice cream no matter what the weather is, and something about this lemon gingersnap ice cream is just perfect for spring! We are starting to get some warmer weather here in Washington and these sunny skies make me want to dig into my favorite dessert just about every day. If you don’t own an ice cream maker, I think you should add one to your kitchen because you’ll love making your own ice cream!
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- pinch of salt
- 1 tbsp. lemon extract
- ¼ cup lemon juice
- 1 cup crushed gingersnaps
- In a medium bowl, whisk together milk, cream, sugar, salt, and lemon extract until sugar is dissolved.
- Refrigerate for at least 2 hours or up to overnight to chill. Ensure that the main container of your ice cream maker is in the freezer as it needs to be frozen solid to make the ice cream.
- Remove the liquid from the refrigerator. Whisk in lemon juice, then pour into ice cream maker and turn on. Depending on your type of ice cream maker, it can take 10-12 minutes for your ice cream to reach it's desired consistency.
- Add gingersnap crumbs to ice cream and continue mixing until combined.
- Line a loaf pan with parchment paper and pour ice cream mixture into the container. Freeze for a few hours until desired consistency is reached.
- Enjoy!
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