Ingredients:
- Fresh Lemon Juice: ½ cup
- Lemon Zest: 1½ tablespoons
- Sugar: 1 cup
- Eggs: 3 large
- Whipping Cream: 1½ cups
- Whole Milk: 1 cup
- Vanilla Extract: 1 teaspoon
- Salt: A pinch
Instructions:
- Prepare the Lemon Base: In a saucepan, combine the lemon zest, juice, sugar, and eggs. Whisk the mixture thoroughly to ensure the sugar dissolves and the eggs are well incorporated.
- Cook the Mixture: Add the milk and vanilla extract to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a gentle simmer. Be careful not to let it boil, as this could curdle the eggs.
- Strain and Chill: Remove the saucepan from heat and strain the mixture through a sieve to remove the zest and any lumps. Cover the mixture with plastic wrap and refrigerate until completely cold, ideally overnight.
- Whip the Cream: In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the chilled lemon mixture, ensuring it’s evenly combined.
- Freeze the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, transfer the mixture to a freezer-safe container and stir every 30 minutes for the first 3 hours to prevent ice crystals from forming.
- Final Touch: Once the ice cream reaches your desired consistency, transfer it to a lidded container and freeze for at least 4 hours to firm up.
Serving Suggestions:
Serve this refreshing lemon ice cream on its own, or pair it with fresh berries, a drizzle of honey, or a sprinkle of crushed cookies for added texture. It’s perfect for hot summer days or as a zesty dessert after a hearty meal.
Let me know if you’d like tips for variations or additional recipes! 🍋🍨