Tuesday, October 12, 2010

Lemon Ice Cream

I almost forgot to post this ice cream. How could I? it's sweet and dreamy and oh, so creamy. I made this ice cream to go with the lemon sugar cookies I made a few weeks ago (made ice cream sandwiches). Then, I had some leftover lemon curd (love that stuff) that I swirled into the ice cream as well so it's just a whole bunch of lemon on top of lemon on top of lemon. But hey, I'm a lemon lover so it was right up my alley.

Lemon pairs great with most fruit and this ice cream would go perfect along side of some berry cobbler, a blueberry pound cake, strawberry shortcake or with some fresh berries. Or just eat it by itself and it is still a great treat.

Lemon Ice Cream
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream

In a non-reactive bowl, mix the lemon zest, juice and sugar. Refrigerate one to two hours to blend flavors.

In a large bowl, slightly beat the egg yolks to break them up. Heat milk to barely boiling in a large heavy saucepan. Whisk 1/4 of the milk into the egg yolks to temper them and then whisk in the rest of the milk. Return the combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon.

Refrigerate for at least 2 hours. Combine milk mixture with heavy cream and lemon mixture. Churn in your ice cream maker according to the manufacturer's directions.

SOURCE:Meet Me In The Kitchen, originally from Tartlette


  1. Thanks for visiting my blog. Your lemon ice cream looks delicious, seriously triple lemon goodness. Usually things are never lemony enough for me, but this sounds like something I'd really enjoy digging into. That is so cool that you served in Uruguay. It's always nice to find another Mormon blogger. I've just signed up to follow your blog.

  2. Oh my gosh, fair trade my Pumpkin Pie Ice Cream for this lovely lemon! Thanks for stopping by,

    Melynda @ Moms Sunday Cafe


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