Bright, tangy, and refreshing, lemon ice cream is the perfect dessert to cap off a sunny day. This creamy treat balances the tartness of fresh lemons with the smooth richness of cream, offering a flavor that’s both vibrant and indulgent. Unlike sorbets, this ice cream has a velvety texture, making it a luxurious option for citrus lovers. Whether enjoyed in a bowl, on a cone, or as an accompaniment to a slice of pound cake, this lemon ice cream is sure to become a favorite in your dessert repertoire.
Ingredients:
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- Pinch of salt
- Optional: Lemon slices or mint leaves for garnish
Instructions:
- Prepare the Lemon Base: In a medium saucepan, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and well combined. Add the milk and a pinch of salt, then heat over medium heat until the mixture is warm (do not boil).
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm milk mixture into the yolks, whisking constantly, to temper them. Gradually whisk the tempered yolks back into the saucepan with the remaining milk mixture.
- Cook the Custard: Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the lemon juice.
- Chill the Mixture: Strain the custard through a fine mesh sieve into a clean bowl to remove the zest and any cooked egg bits. Cover with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
- Whip the Cream: In a large mixing bowl, whip the heavy cream to soft peaks. Fold the chilled custard into the whipped cream until smooth and well combined.
- Freeze the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, pour into a freezer-safe container, cover, and freeze, stirring every 30 minutes for the first 3 hours to break up ice crystals.
- Serve: Scoop the lemon ice cream into bowls or cones. Garnish with lemon slices or mint leaves if desired.
Enjoy your homemade lemon ice cream—a creamy and tangy treat that’s sure to delight!
