Lemon Ice Cream
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
6 cups
ingredients
- 3 cups heavy whipping cream
- 1 cup whole milk
- 1 1⁄4 cups sugar, divided
- 1 tablespoon packed finely grated lemon peel
- 8 large egg yolks
- 5 tablespoons fresh lemon juice
directions
- Combine cream, milk, 1 cup of the sugar and lemon peel in a large, heavy saucepan.
- Bring mixture to a simmer over medium heat, stirring until sugar dissolves.
- Remove from heat, whisk in egg yolks, lemon juice and remaining 1/4 cup sugar in large heatproof bowl to blend.
- Gradually whisk in hot cream mixture.
- Return mixture to the saucepan and stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170F to 175F, about 5 minutes (do not boil).
- Strain custard into clean bowl; cover and chill until cold, about 3 hours.
- Transfer custard to ice cream maker and process according to manufacturer's instructions.
- Transfer ice cream to freezer container.
- Cover and freeze until firm.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California