Super Lemon Ice Cream
Creamy and Zesty Super Lemon Ice Cream with a Refreshing Twist
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Directions:
In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Heat over medium heat until it just begins to simmer. Remove from heat.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.
Strain the custard through a fine-mesh sieve into a clean bowl.
Cover and chill in the refrigerator for at least 4 hours or overnight.
Freeze the mixture in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer to a container and freeze for an additional 2-3 hours until firm before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes
Kcal: 280 kcal per serving | Servings: 6 servings
#lemonicecream #homemadeicecream #citrusdessert #summerdesserts #creamyicecream #refreshingtreat #zestyflavors #icecreamlover #dessertrecipe #frozendesserts #easyhomemade #sweetandsour #vanillaandlemon #coolingtreat #summertreats #freshlemon #custardbase #dessertideas #foodbloggers #icecreamtime
Beat the heat with this creamy and zesty Super Lemon Ice Cream!
Perfect balance of sweet and tart in every bite.
Super Lemon Ice Cream
Creamy and Zesty Super Lemon Ice Cream with a Refreshing Twist
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Directions:
In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Heat over medium heat until it just begins to simmer. Remove from heat.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.
Strain the custard through a fine-mesh sieve into a clean bowl.
Cover and chill in the refrigerator for at least 4 hours or overnight.
Freeze the mixture in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer to a container and freeze for an additional 2-3 hours until firm before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes
Kcal: 280 kcal per serving | Servings: 6 servings
#lemonicecream #homemadeicecream #citrusdessert #summerdesserts #creamyicecream #refreshingtreat #zestyflavors #icecreamlover #dessertrecipe #frozendesserts #easyhomemade #sweetandsour #vanillaandlemon #coolingtreat #summertreats #freshlemon #custardbase #dessertideas #foodbloggers #icecreamtime
Beat the heat with this creamy and zesty Super Lemon Ice Cream! 🍋🍦 Perfect balance of sweet and tart in every bite.
Language
English
VN
French
Spanish
Portuguese
Deutsch
Turkish
Dutch
Russian
Romaian
Portuguese (Brazil)
Greek
Arabic