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Lemon ice cream is a creamy frozen dessert made with lemon juice, zest, and cream or milk.

Most lemon ice cream recipes contain dairy in the form of cream or milk. However, there are dairy-free alternatives available.

Yes, you can make lemon ice cream without an ice cream maker by using alternative methods like the freeze-and-stir method or using a blender.

Some variations of lemon ice cream include adding mix-ins like blueberry swirls, crushed cookies, or toasted coconut.

Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can be used as a substitute.

Adding a small amount of alcohol like limoncello can enhance the flavor and texture of lemon ice cream, but be cautious not to add too much as it can affect the freezing process.

Using low-fat milk in place of cream can result in a lighter and less creamy texture, but it can still be used to make a lower-fat version of lemon ice cream.

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To make lemon ice cream, you typically mix together lemon juice, zest, sugar, cream, and milk, then churn it in an ice cream maker until it reaches a creamy consistency.

Most traditional lemon ice cream recipes are not vegan as they contain dairy products. However, there are vegan alternatives made with coconut milk or other plant-based milks.

Lemon ice cream can typically last in the freezer for up to 2-3 months if stored properly in an airtight container.

Most lemon ice cream recipes are gluten-free, but it's always best to check the ingredients to be sure.

Meyer lemons have a sweeter and less tart flavor, which can work well in lemon ice cream for a milder taste.

To make lemon ice cream more tangy, you can increase the amount of lemon juice or add lemon zest for a more intense citrus flavor.

Lemon ice cream typically does not contain caffeine unless caffeine-containing ingredients like chocolate or coffee are added.