Skip to main content
Epicurious
Bon Appétit

Lemon-Nutmeg Ice Cream

By Jeanne Kelley

Recipe information

  • Total Time

    2 hours (including freezing time)

  • Yield

    Makes 1 pint

Ingredients

1 teaspoon finely grated lemon peel
1/2 teaspoon freshly grated nutmeg
1 pint vanilla ice cream, slightly softened

Preparation

  1. Whisk lemon peel and nutmeg into slightly softened vanilla ice cream. Freeze until firm.

TagsDessertFrozen DessertIce CreamLemonCitrusFruitNutmegHerbs & SpicesGluten FreeVegetarianMake Ahead5 Ingredients or FewerEasyNo-CookBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.