Lemon Ice Cream
Bright, tart, and creamy—this Lemon Ice Cream strikes the perfect balance between sweet and refreshing. It’s an old-fashioned custard-style recipe that gets an extra zing from fresh lemon zest and juice. Perfect for hot summer days or as a cool finish to a rich meal.
Ingredients:
- Zest of 1 lemon
- ⅔ cup sugar
- 2½ cups heavy cream, divided
- 1 cup whole milk
- 5 egg yolks
- 7 tablespoons freshly squeezed lemon juice, strained
Instructions:
- Prepare the lemon sugar:
Add the lemon zest and sugar to a food processor and pulse until the zest is finely chopped and well combined with the sugar. - Heat the base:
In a saucepan, combine the lemon sugar with 1½ cups of the heavy cream and the milk. Bring to a boil, stirring occasionally to dissolve the sugar. - Temper the eggs:
Place the egg yolks in a large bowl and whisk briefly. Slowly pour in the hot cream mixture while whisking constantly to prevent the eggs from scrambling. - Cook the custard:
Pour the mixture back into the saucepan (or into the top of a double boiler) and cook over low heat or simmering water, stirring constantly, until the mixture thickens and coats the back of a spoon—about 15 minutes. Do not let it boil. - Chill the custard:
Transfer the custard to a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice. - Add whipped cream:
Whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold it into the chilled lemon custard. - Freeze:
Pour the mixture into the bowl of your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
Serving Tip:
Top with a few curls of lemon zest or a sprig of mint for a sunny presentation.
