Lemon Ice Cream
Ingredients
- 6 egg yolks
- 1 1/4 cup granulated sugar
- 1/8 teaspoon Kosher salt
- 2 tablespoons lemon zest
- 2 cups heavy cream
- 1 cup half and half or whole milk
- 3/4 cup fresh lemon juice, about 6-8 lemons
Instructions
- In a medium saucepan, whisk together the egg yolks, sugar, salt and lemon zest until well combined.
- Slowly, add the cream and the half and half (or milk), whisking constantly until well incorporated. Cook over medium heat, stirring frequently for about 5 to 6 minutes or until the mixture reaches 170-175 degrees Fahrenheit and is thick enough to coat the back of a spoon.
- Remove from heat and transfer to a container. Cover and chill in the refrigerator overnight. You can speed up the process, by placing the custard in a resealable bag and submerging it in an ice water bath.
- Just before churning, stir in the lemon juice. Strain the custard base into an ice cream maker to remove the zest. Churn according to manufacturer's instructions until it reaches the consistency of soft-serve ice cream.
- Transfer to a freezer-safe container and freeze for about 4 hours before serving.
Notes
- Don’t forget to freeze your ice cream maker canister or bowl before making ice cream. Most manufacturers recommend freezing the bowl for 24 hours before churning ice cream.
- Don’t be tempted to use "just" milk or low fat milk to make ice cream. The fat content in heavy cream makes ice cream smooth, creamy and dreamy!
- When making the ice cream base, mix the eggs, sugar, zest and salt until well combined. The ingredients should be well incorporated and homogeneous like a perfect goo! (not a technical term!)
- Stir the custard while it is cooking, making sure to scrape the bottom of the pot to prevent the custard from sticking.
- Chill the ice cream base or custard thoroughly. Chilling the base not only allows the flavors to meld but also improves the consistency of the ice cream. A chilled custard forms stable air bubbles when churned, making the ice cream super creamy!
- You know that the custard is cooked when you swipe your finger across the back of the custard coated spoon and it leaves a clean line.
- You can add mix-ins during the last minute of churning if desired.
- A traditional serving of ice cream is 1/2 cup per person. I know this is very little if you are an ice cream lover however, with that calculation in mind, you will get twelve (12) servings out of 1.5 quart of ice cream which is how much this recipe makes.
Nutrition
Calories: 274 kcal, Carbohydrates: 24 g, Protein: 3 g, Fat: 19 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 149 mg, Sodium: 52 mg, Potassium: 92 mg, Fiber: 1 g, Sugar: 23 g, Vitamin A: 786 IU, Vitamin C: 8 mg, Calcium: 62 mg, Iron: 1 mg
