Deliciously Tart Lemon Ice Cream

“Gourmet magazine, June 1993”
READY IN:
30mins
SERVES:
6
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs; whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
  2. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold.
  3. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

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