This is a great dessert for hot weather. I offered the lemon cake recipe here. The no-churn lemon ice cream is a bonus addition.
Lemon Ice Cream
1 tablespoon finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1 cup sugar
1/8 teaspoon fine sea salt
2 cups heavy cream
Sprig of lavender
Whisk together the lemon zest and juice, the sugar, and salt in a large bowl. In another bowl, whisk together the cream and pour into the lemon and sugar mixture, continuing to whisk until the sugar dissolves. I used an electric beater, it worked fine. Pour the ice cream mixture into an 8-inch square metal baking pan, cover tightly with aluminum foil, and freeze about 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. If you like, garnish with a sprig of lavender for pretty. That’s it – easy and delicious.