Ingredients:

  • 1 cup freshly squeezed lemon juice
  • 0.5 cup superfine granulated sugar
  • 2.5 cups filtered cold water
  • 4 scoops premium vanilla bean ice cream
  • 0.5 tsp lemon zest

Instructions:

  1. Zest the lemon. Grate 0.5 tsp lemon zest from a fresh lemon, avoiding the white pith.
  2. Squeeze the juice. Extract 1 cup freshly squeezed lemon juice and strain out any stray seeds.
  3. Combine the base. Whisk the lemon juice, 0.5 cup superfine granulated sugar, and 2.5 cups filtered cold water in a pitcher until the sugar is completely invisible.
  4. Chill the mixture. Place the lemonade base in the fridge for 15 minutes if your water wasn't ice cold.
  5. Measure the dairy. Prepare 4 scoops premium vanilla bean ice cream.
  6. Load the blender. Pour the chilled lemonade base into the blender jar first, then add the ice cream and zest.
  7. Pulse to combine. Use short bursts until the large lumps of ice cream disappear.
  8. Blend on high. Run the blender for 10 to 15 seconds until the texture looks velvety and uniform.
  9. Check the consistency. Stop the blender and stir with a spoon; it should be thick enough to hold a slight peak.
  10. Serve immediately. Pour into your chilled glasses and enjoy while the frost is at its peak.