What’s this? ANOTHER lemon recipe? We’re sorry, but we bought so many Meyer Lemons we had to make as many recipes as we could.
Now here’s a fun story, after we made this and the ice cream was churning, we went to take a taste and realized we forgot to add sugar. So you could imagine our surprise when we went to taste it, and it was completely and totally bitter.
We added some bakers sugar, and it helped, but what we ended up having to freeze the ice cream, then let it melt completely and then re churn it. Despite our little flub, the ice cream was really quite delicious and we highly recommend this recipe.
And remember, DON’T FORGET THE SUGAR!
Lemon Ice Cream Ingredients
- 1 1/2 Cups Heavy Cream
- 1 Cup Whole Milk
- 3/4 Cup Sugar
- 2 Tablespoons Lemon Zest
- 1/8 Teaspoon Salt
- 6 Egg Yolks
- 3/4 Cup Lemon Juice
Step 1: Pour milk, cream, sugar, zest and salt in a medium sauce pan and bring to a boil. Stirring until all the sugar is dissolved.
Step 2: In a small separate bowl, mix together the egg yolks until smooth.
Step 3: Very slowly pour the hot cream/milk mixture into the yolk, making sure you are stirring constantly to prevent the eggs from curdling.
Step 4: Pour the egg/cream mixture back into the sauce pan and cook over medium low heat for 3-5 minutes and the mixture coats the back of the spoon. Remember to keep stirring constantly and do not let this mixture boil.
Step 5: Stir in the lemon juice and let cool on the counter until it’s at room temperature. Stir occasionally.
Step 6: Personally, we always make our ice cream base the day before we need it so it can chill overnight. This comes from tons of trial and error, but if you don’t have the time, chill in the fridge for at least 3 hours.
Step 7: Transfer the chilled mixture to the bowl of the ice cream maker and churn according to the manufactures setting.
Step 8: Freeze for at least four hours before serving. We served ours with…..LEMON CURD. Who needs chocolate sauce when you have lemon curd?!