Creamy Lemon Ice Cream
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5
2 reviews
Excellent
Creamy Lemon Ice Cream
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Easy recipe for lemon ice cream, made with the best lemons and extra creamy with 8 egg yolks. Serve with strawberries and homemade macarons for a creamy, elegant French dessert. Recipe requires an ice cream maker.
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Ingredients
- 300 ml (11 floz/ 1¼ cups) milk full fat, whole
- 200 ml (7 floz/0.85 cups heavy cream aka whipping cream
- 2 large lemon unwaxed/organic, fresh, zest only
- 100 g (3½oz/½ cup) caster sugar
- 8 egg organic, yolk
- 1 tablespoon dried milk
- 1 tablespoon limoncello (optional, or replace with lemon juice)
Instructions
- Cool a bowl in the fridge until step 5.
- In a medium saucepan, heat together the milk and cream with the lemon zest.
- In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
- Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
- Pour the mixture into the cooled bowl and leave to cool in the fridge for at least 2 hours.
- Once chilled, transfer the mixture to an ice cream maker and churn until ready (following manufacturer's instructions). Spoon in to an ice cream carton, seal and freeze for about 2 hours or more.
Notes
- Tip for grating lemon zest: ensure lemons are organic and not waxed, washed and dried. Grate the yellow zest finely and avoid grating the white pith underneath, as this is bitter.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
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Overall Rating
5
2 reviews
Excellent
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