Lemon Ice Cream
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
60
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 cups
Heavy Whipping Cream1 cup
Whole Milk1.25 cups
Sugar (divided)8 large
Egg Yolk5 tbsps
Lemon Juice (fresh)Directions:
1
Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan
2
Bring mixture to simmer over medium heat, stirring until sugar dissolves
3
Remove from heat
4
Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend
5
Gradually whisk in hot cream mixture
6
Return mixture to saucepan
7
Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil)
8
Strain custard into clean bowl; cover and chill until cold, about 3 hours
9
Transfer custard to ice cream maker and process according to manufacturer's instructions
10
Transfer ice cream to freezer container
11
Cover and freeze until firm
12
DO AHEAD: Ice cream can be made 5 days ahead
13
Keep frozen
14
Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan
15
Bring mixture to simmer over medium heat, stirring until sugar dissolves
16
Remove from heat
17
Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend
18
Gradually whisk in hot cream mixture
19
Return mixture to saucepan
20
Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil)
21
Strain custard into clean bowl; cover and chill until cold, about 3 hours
22
Transfer custard to ice cream maker and process according to manufacturer's instructions
23
Transfer ice cream to freezer container
24
Cover and freeze until firm
25
DO AHEAD: Ice cream can be made 5 days ahead
26
Keep frozen