Description
A refreshing and creamy lemon custard ice cream that captures the essence of summer.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream and whole milk over medium heat, adding half of the sugar and warming without boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale yellow.
- Slowly drizzle the warm cream mixture into the egg yolks while whisking to temper the eggs.
- Pour the mixture back into the saucepan and cook on low heat, stirring constantly until thickened, about 8-10 minutes.
- Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and salt.
- Chill the mixture in the refrigerator until cold.
- Churn in an ice cream maker according to manufacturer’s instructions, then freeze until firm.
- Scoop into bowls and enjoy!
Notes
For best flavor, use freshly squeezed lemon juice. Store leftovers in an airtight container for 1-2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg
Keywords: ice cream, lemon dessert, summer treat, homemade ice cream