Super Lemon Ice Cream

This lemon ice cream is easy to make, super creamy, and quite delicious, thanks to a double dose of fresh lemon juice and zest in the custard base.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 315 Calories

Ingredients

• 2 cups heavy whipping cream
• 3 tablespoons grated lemon zest
• 1 ⅛ cups white sugar
• 1 cup half-and-half cream
• ¾ cup fresh lemon juice
• 5 large egg yolks

Recipe Instructions

Step 1

Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.) Stir egg mixture back into cream mixture in the saucepan. Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight.

Step 2

Stir lemon juice into chiled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.

Step 3

Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes.