, she stumbled upon a churn-free method. “I tried to go back and recreate it the very way I remember we made it," she told me over the phone. “I tried it in one of those electric churns and it didn’t work—something was amiss.”
The answer she found turned out to be so much simpler. As you stir together a handful of ingredients, the acid in lemon juice magically thickens the cream, without whipping or churning. Sugar both balances out the pucker of the lemon and keeps the ice cream from freezing too hard. What all this means is Sanders’ recipe might be both the easiest no-churn ice cream yet, and also one of the smoothest and creamiest. “On a hot, hot, hot, hot summer day, it is the most refreshing ice cream,” Sanders says. “Anyone can make it.”
Sounds wonderful! I'm going to make some!
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