Lemon Ice Cream
A refreshing custard-based ice cream bursting with the vibrant flavor of fresh lemons.
Equipment
- Medium-Sized Pot
- Whisk
- Fine Mesh Sieve
- Heatproof Bowl
- Ice Cream Maker
- Freezer-Safe Container
Ingredients
- 1 cup fine granulated sugar (200 grams)
- Zest of 4 large lemons
- A pinch of fine sea salt
- 2 cups heavy whipping cream or heavy cream
- 1 cup whole milk
- 6 egg yolks
- ¾ cup freshly squeezed lemon juice
- 2 tsp. pure vanilla extract
Instructions
- In a medium pot, combine sugar and lemon zest, rubbing the zest into the sugar to release oils.
- Add a pinch of sea salt, heavy cream, whole milk, and egg yolks. Whisk to combine.
- Cook over low heat, stirring constantly until the mixture reaches 160°F (71°C). Remove from heat.
- Stir in lemon juice and vanilla extract, then strain the mixture through a fine mesh sieve into a heatproof bowl.
- Let cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
- Once chilled, whisk gently to restore smoothness. Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a freezer-safe container and freeze until firm.
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Notes
Store in an airtight container in the freezer for up to 2-3 weeks.