Delicious Creamy Lemon Ice-cream

Delicious Creamy Lemon Ice-cream

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 

Recipe for Kenwood by Claire Turnbull


  • 1 can lite condensed milk
  • 2 cups low-fat milk
  • 1 tbsp. freshly grated lemon zest
  • 2/3 cup lemon juice
  • Pinch of salt


NOTE: Put the freezing bowl from the frozen dessert maker into the freezer 24 hours prior to making the ice-cream.

  1. Set up the ice-cream attachment ready for use:
    - Lock the mixing bowl into the Kenwood Chef and pop the freezing bowl inside.
    - Place the paddle in the middle and secure with the cover.
    - Place the mixing head down and make sure the locating pin is attached to the paddle.
  2. In a bowl whisk together the condensed milk, milk, lemon juice and salt.
  3. Turn the Kenwood Chef on a slow speed and pour in the ice-cream mixture
  4. Leave the Kenwood Chef on low for around 30-40 minutes until the ice-cream is stiff and ready to eat.

Top tips:

  • Remember that if you leave the frozen ice-cream bowl in the machine for longer than around 45 mins it will lose its coolness and the ice-cream can start to melt, so if the mixture isn’t quite firm enough at this stage, pop it into the freezer for a bit to allow it to firm up.
  • You can store any ice-cream you don’t eat in the freezer to enjoy another day! 

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