Super Lemon Ice Cream
Ultra-Creamy Super Lemon Ice Cream with Zesty Citrus Punch
Ingredients:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon lemon zest (from about 2 lemons)
1/2 cup freshly squeezed lemon juice (about 4 lemons)
4 large egg yolks
1 teaspoon pure vanilla extract
Pinch of salt
Directions:
In a medium saucepan, combine milk, heavy cream, and half the sugar. Warm over medium heat until steaming, but not boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper.
Gradually return the tempered egg mixture into the saucepan, whisking over low heat until the custard thickens enough to coat the back of a spoon (about 170°F).
Remove from heat. Stir in lemon zest, lemon juice, vanilla, and a pinch of salt.
Strain the mixture through a fine mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours or overnight.
Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions.
Transfer to a lidded container and freeze for at least 2 hours before scooping.
Prep Time: 20 minutes | Chill Time: 4 hours | Churn + Freeze Time: 3 hours | Total Time: 7 hours 20 minutes
Kcal: 310 kcal per serving | Servings: 6 servings
#lemonicecream #homemadeicecream #citrusdessert #lemondesserts #zestyflavors #summericecream #icecreamlover #creamyicecream #frozendesserts #lemonrecipe #homemadedessert #icecreamtreat #refreshingflavors #custardicecream #realingredients #sweetandsour #fruitydessert #citruskick #lemonszn #dessertidea
When life gives you lemons… make Super Lemon Ice Cream! It’s sweet, tart, creamy, and the ultimate summer scoop.
Ultra-Creamy Super Lemon Ice Cream with Zesty Citrus Punch
Ingredients:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon lemon zest (from about 2 lemons)
1/2 cup freshly squeezed lemon juice (about 4 lemons)
4 large egg yolks
1 teaspoon pure vanilla extract
Pinch of salt
Directions:
In a medium saucepan, combine milk, heavy cream, and half the sugar. Warm over medium heat until steaming, but not boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper.
Gradually return the tempered egg mixture into the saucepan, whisking over low heat until the custard thickens enough to coat the back of a spoon (about 170°F).
Remove from heat. Stir in lemon zest, lemon juice, vanilla, and a pinch of salt.
Strain the mixture through a fine mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours or overnight.
Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions.
Transfer to a lidded container and freeze for at least 2 hours before scooping.
Prep Time: 20 minutes | Chill Time: 4 hours | Churn + Freeze Time: 3 hours | Total Time: 7 hours 20 minutes
Kcal: 310 kcal per serving | Servings: 6 servings
#lemonicecream #homemadeicecream #citrusdessert #lemondesserts #zestyflavors #summericecream #icecreamlover #creamyicecream #frozendesserts #lemonrecipe #homemadedessert #icecreamtreat #refreshingflavors #custardicecream #realingredients #sweetandsour #fruitydessert #citruskick #lemonszn #dessertidea
When life gives you lemons… make Super Lemon Ice Cream! It’s sweet, tart, creamy, and the ultimate summer scoop.
Super Lemon Ice Cream
Ultra-Creamy Super Lemon Ice Cream with Zesty Citrus Punch
Ingredients:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon lemon zest (from about 2 lemons)
1/2 cup freshly squeezed lemon juice (about 4 lemons)
4 large egg yolks
1 teaspoon pure vanilla extract
Pinch of salt
Directions:
In a medium saucepan, combine milk, heavy cream, and half the sugar. Warm over medium heat until steaming, but not boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper.
Gradually return the tempered egg mixture into the saucepan, whisking over low heat until the custard thickens enough to coat the back of a spoon (about 170°F).
Remove from heat. Stir in lemon zest, lemon juice, vanilla, and a pinch of salt.
Strain the mixture through a fine mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours or overnight.
Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions.
Transfer to a lidded container and freeze for at least 2 hours before scooping.
Prep Time: 20 minutes | Chill Time: 4 hours | Churn + Freeze Time: 3 hours | Total Time: 7 hours 20 minutes
Kcal: 310 kcal per serving | Servings: 6 servings
#lemonicecream #homemadeicecream #citrusdessert #lemondesserts #zestyflavors #summericecream #icecreamlover #creamyicecream #frozendesserts #lemonrecipe #homemadedessert #icecreamtreat #refreshingflavors #custardicecream #realingredients #sweetandsour #fruitydessert #citruskick #lemonszn #dessertidea
When life gives you lemons… make Super Lemon Ice Cream! It’s sweet, tart, creamy, and the ultimate summer scoop.
