Lemon Ice Cream
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5
4 reviews
Excellent
Lemon Ice Cream
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This Lemon Ice Cream recipe has the perfect combination of sweet and tart flavor with a super creamy texture. Light and refreshing this homemade ice cream is made with fresh lemon juice and zest in an ice cream maker.
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Ingredients
- 6 egg yolk
- 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 lemon juice about 6-8 lemons, fresh
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. At this time the flavors will
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 is cooking making sure to scrape the bottom of the pot to prevent the custard from sticking.
- Chill the ice cream base or custard throughly. 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 Information
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Calories
274kcal
(14%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
149mg
(50%)
Sodium
52mg
(2%)
Potassium
92mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
786IU
(16%)
Vitamin C
8mg
(9%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 149mg | 50% |
| Sodium | 52mg | 2% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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