YIELD: 6 SERVINGS
Lemon Ice Cream
Homemade Lemon Ice Cream is super creamy, yet light and
refreshing. Enjoy it on its own, or top your favorite dessert with a
scoop or two.
PREP TIME TOTAL TIME
15 minutes 15 minutes
Ingredients
4 large egg yolks
1 cup granulated sugar
1 1/2 cups whole milk
2 tablespoons lemon zest
1/2 tsp salt
1 1/2 cups heavy cream
3/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
Instructions
1. Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water
sloshing around when you shake the bowl.
2. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale
yellow in color.
3. Add the milk, lemon zest, and salt to a saucepan over medium heat. Bring the milk to a simmer
and then remove it from the heat. Be sure not to boil.
4. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until
combined.
5. Then, add the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the
saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of
a spoon. This should take a few minutes.
6. Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Then, add the
heavy cream, lemon juice, and vanilla extract and stir to combine. Cover the bowl with plastic
wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will
help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
7. Churn the ice cream mixture in the bowl of your ice cream machine according to your
manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of
soft-serve ice cream.
8. Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the
surface of the ice cream. Freeze for at least 4 hours, or until solid.
9. Let sit at room temperature for about 5 minutes before serving.
Notes
Plan ahead by making sure that your ice cream maker bowl is in the freezer at least 24 hours
before making ice cream.
The ingredients in this recipe are all needed and required to make creamy, delicious homemade
ice cream. Avoid substituting with low fat or low sugar substitutes, as this will affect the texture
and flavor.
You'll need 3-4 fresh lemons for this recipe. Zest the lemons first before squeezing the juice. Be
sure to remove any seeds.
Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight
container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep
ice crystals from developing.
Homemade ice cream should be easy to scoop if you let it soften at room temperature for 5
minutes after removing it from the freezer.
Nutrition Information: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 434 TOTAL FAT: 27g SATURATED FAT: 16g
TRANS FAT: 1g UNSATURATED FAT: 9g CHOLESTEROL: 228mg SODIUM: 286mg
CARBOHYDRATES: 41g FIBER: 0g SUGAR: 39g PROTEIN: 8g
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CUISINE: American / CATEGORY: Ice Cream Recipes
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