Lemon ice cream is a refreshing, tangy, and creamy treat that’s perfect for warm weather. It combines the citrusy brightness of lemons with the smooth richness of cream. Here’s a simple recipe to make your own homemade lemon ice cream:
Ingredients:
-
2 cups heavy cream
-
1 cup whole milk
-
3/4 cup granulated sugar
-
3 large egg yolks
-
1 tablespoon lemon zest (from about 1 lemon)
-
1/2 cup fresh lemon juice (about 2 lemons)
-
1 teaspoon vanilla extract (optional, but it complements the lemon flavor)
Instructions:
-
Prepare the ice cream base:
-
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (about 1/2 cup). Heat the mixture over medium heat until it’s warm but not boiling, stirring occasionally.
-
-
Whisk the egg yolks:
-
In a separate bowl, whisk the egg yolks and the remaining 1/4 cup of sugar until the mixture becomes thick and pale, about 2-3 minutes.
-
-
Temper the eggs:
-
Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs. Then, gradually pour the egg mixture back into the saucepan with the rest of the cream, stirring continuously.
-
-
Cook the custard:
Continued on the next page 👇
