Lemon Ice Cream: Bright, Creamy, and Refreshing!

Instructions

Step 1: In a saucepan over medium heat, combine the heavy cream, milk, and half of the sugar. Heat until warm but not boiling.

Step 2: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.

Step 3: Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

Step 4: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

Step 5: Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt.

Step 6: Pour the mixture through a fine-mesh sieve into a bowl. Chill in the refrigerator for at least 4 hours or overnight.

Step 7: Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm, about 2-4 hours.

Storage Information

Store lemon ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping for the creamiest texture.