Lemon Ice Cream
Summer days in the South conjure up sweltering afternoons on shady porches, rocking chairs, and sweet memories. The subtle tang of this lemon ice cream is just the thing to cool off after a long, hot summer’s nap. For a little variety, pair this with a gingerbread cone and a dollop of homemade meringue.
Serves: 8Hands-on: 15 minutesTotal: 11 hours 15 minutesDifficulty: Medium
- 4 Tbsp. lemon zest (about 4 lemons)
- ¾ cup sugar
- ¾ cup whole milk
- 2¼ cups heavy cream
- ¼ tsp. salt
- 4 large egg yolks
- ½ tsp. lemon extract
- Combine the lemon zest and sugar with your fingers until aromatic and well combined. In a small saucepan, combine the lemon/sugar mixture, milk, ⅔ cup of the cream, and salt. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
- After 1 hour, reheat milk mixture over medium-low heat.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
- Pour rest of the heavy cream and lemon extract into a large mixing bowl over an ice bath. Strain lemon custard into the cream, discarding the zest, and stir until cooled. Place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.