There’s nothing better than delicious homemade ice cream on hot summer day. Leslie Bilderback’s latest cookbook No-Churn Ice Cream is packed full of over 100 ice cream, sorbet, gelato, and sherbet recipes. Best of all, none of them require a machine to make! Bilderback’s book makes it easy for anyone to whip up delicious frozen treats. Check out her delicious Meyer lemon ice cream recipe below. Meyer Lemon Ice Cream Makes about 1 Quart of Ice Cream Yes, lemon is a bright, sunshiny flavor (think lemonade), but most lemon varieties actually grow best in the winter. Fortunately for summertime, the Meyer lemon grows like a weed year-round in Southern California. Just about everyone there has a lemon tree in the backyard (or in their neighbor’s yard, within reach). Their flavor is more subtle than the typical grocery store lemon, milder and a bit less acidic. Perfect for ice cream! If you can’t find Meyer lemons in a market near you, any old lemon will do. Ingredients 3/4 cup fresh Meyer lemon juice Finely grated zest of 2 lemons Pinch of salt One 13-ounce can sweetened condensed milk 1 cup milk 2 cups heavy cream Method 1. In a large bowl, combine the zest, salt, and sweetened condensed milk. Slowly stir in the milk. 2. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream into the lemon base, then transfer the mixture to a shallow freezable container. 3. Cover with plastic wrap or waxed paper pressed directly onto the surfaced of the ice cream, and place it in the freezer for 6 hours. 4. Scoop and serve with extra dark chocolate sauce, chocolate sorbet, lavender granita, sweetened whipped cream, fresh berry sauce, or thyme shortbread. Variations Lemon-Thyme: A lovely pair, lemon and thyme bright the winter with the essence of a spring garden. Strip the fresh thyme leaves off their stem and crush them a little with a quick chop of a knife to release their oils. Add them to the mixture before whipped cream is folded in. Ruby Red Grapefruit: This is an underappreciated fruit, and one that I think deserves a better spot on the menu than halved on the breakfast table. Use grapefruit juice in place of the lemon juice, but don’t use the bitter grapefruit zest. A combination of lemon and orange zest works better. Serve it with citrus salsa and a quick grind of pink peppercorns. If you want to learn how to make more delicious frozen desserts head to your local bookstore to pick up best-selling author Leslie Bilderback’s “No-Churn Ice Cream” or login to Amazon and order it online. Head over to our Food & Drink section for more delicious recipes! Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.