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 cup half-and-half cream
• 5 large egg yolks
• 0.75 cup fresh lemon juice
• 1.125 cups white sugar

Recipe Instructions

Step 1

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.

Step 2

Gather all ingredients.

Step 3

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.)

Step 4

Stir egg mixture back into cream mixture in the saucepan.

Step 5

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 6

Stir lemon juice into chilled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions.

Step 7

Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.