Lemon Cake Ice Cream
Looking for something that’s both tart and sweet? This ice cream has got you covered. Enjoy bursts of fresh lemon and tender pound cake pieces for a treat that tastes just like summer.
Base:
- 2 c. heavy cream
- 14 oz. sweetened condensed milk
- 1 tsp. vanilla extract
Mix-ins:
- 2 tbsp. lemon juice
- Lemon zest
- ½ c. pound cake, cubed
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Instructions:
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Using a hand mixer, whip the heavy cream until it begins to form stiff peaks, about three minutes.
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Slowly incorporate the sweetened condensed milk, followed by the vanilla and mix-ins.
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Pour the mixture into a metal loaf pan, and freeze for at least six hours before serving.
