With this lemon ice cream, you simply use the zest and juice of the lemon so it definitely comes together more quickly. And it is seriously amazing – so creamy and refreshing! You definitely need to be a lemon fan to enjoy this one, it’s packed with lemon flavor and just the right blend of sweet and tart.
By Tracey
Lemon Ice Cream
adapted from Gourmet
Ingredients:
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 cup sugar
- 3 large egg yolks
- pinch salt
- 2 cups half-and-half, divided
- 1/2 teaspoon vanilla extract
Directions:
Add the lemon zest, lemon juice, sugar, egg yolks, salt and 1 cup of the half-and-half to a medium saucepan. Whisk to combine. Set the pan over medium heat, and whisking constantly, cook until the mixture registers 170-175 F on an instant read thermometer. Remove from the heat and strain the custard through a fine mesh sieve into a heatproof bowl. Allow to cool briefly, then whisk in the remaining 1 cup of half-and-half and the vanilla. Press a piece of plastic against the surface of the custard and refrigerate until very cold – overnight is best but at least 6 hours.
Freeze in your ice cream maker according to the manufacturer’s instructions. Transfer to airtight container and freeze until firm, at least a few hours.
