Pucker Up Buttercup Lemon Ice Cream
User Reviews
4.5
6 reviews
Excellent
Pucker Up Buttercup Lemon Ice Cream
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Homemade Lemon Custard Ice Cream
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Ingredients
Lemon Ice Cream:
- 2 cups heavy cream
- 2 cups half and half
- 2 1/4 cups sugar
- 1 cup lemon juice from 3-4 lemons, fresh
- 3 egg yolk
- 2 Tablespoons lemon zest fresh
Lemon Ice Cream Cookie Sandwiches:
- https://www.modernhoney.com/lemon-sugar-cookies/
- 1 cup butter cold, cut into cubes
- 2 cups sugar
- 2 egg
- 1 teaspoon vanilla extract pure
- 1 1/2 Tablespoon lemon juice fresh
- 1 Tablespoon lemon zest
- 3 cups flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a large saucepan, whisk together sugar, fresh lemon juice, egg yolks, and lemon zest over medium heat. Cook for 1 minute.
- Add heavy cream and half n half. Stir constantly with a whisk and cook for 5-6 minutes over medium-low heat. Whisk constantly. Once it starts to bubble, remove from heat.
- Place in a bowl and lightly cover with plastic wrap and chill in the refrigerator.
- Once chilled, place in ice cream maker and churn until ice cream is creamy.
- Lemon Ice Cream Cookie Sandwiches:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
- Stir in flour, baking powder, baking soda, and salt and mix just until combined.
- Drop dough onto light colored baking sheet.
- Bake for 9-11 minutes. Sprinkle with sugar or white sparkling sugar.
- Once cooled, scoop lemon ice cream on the bottom of lemon sugar cookie and top with another cookie.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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