Lemon ice cream is a refreshing and tangy dessert that’s perfect for hot weather or when you’re craving something citrusy. Here’s a simple recipe for homemade lemon ice cream:
Ingredients:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- Zest of 2 lemons
- 1/2 cup (120ml) freshly squeezed lemon juice (about 2-3 lemons)
- 4 large egg yolks
- 1 tsp vanilla extract (optional)
- A pinch of salt
Instructions:
1. Prepare the Lemon Base:
- In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup or about 75g). Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
- Add the lemon zest and continue to heat for another minute or two, then remove from the heat and let it infuse with the lemon zest for 10 minutes.
2. Make the Custard:
- In a separate bowl, whisk together the egg yolks and the remaining sugar (3/8 cup or about 75g) until the mixture is pale and thick.
- Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the mixture thickens slightly and coats the back of the spoon (about 5-7 minutes). Make sure it doesn’t boil.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove the zest and any curdled bits.
3. Add Lemon Juice:
- Stir in the fresh lemon juice, vanilla extract (optional), and a pinch of salt. Mix well and let the custard cool to room temperature.
- Once the custard is cool, cover the bowl and refrigerate for at least 4 hours or overnight. The colder the mixture, the better the texture of the ice cream.
4. Churn the Ice Cream:
- After the custard has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes, depending on your machine.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
5. Freeze the Ice Cream:
- Freeze the ice cream for at least 4 hours, or until firm.
- Let it sit at room temperature for a few minutes before scooping if it’s too hard to scoop immediately.
6. Serve:
- Scoop the lemon ice cream into bowls or cones, and enjoy the smooth, creamy, and refreshing citrus flavor!
Optional Add-ins:
- You can mix in some crushed lemon zest or candied ginger for extra texture and flavor.
- A drizzle of honey or a few fresh mint leaves would also complement the lemon ice cream beautifully.
This homemade lemon ice cream is creamy, tangy, and a perfect treat for any occasion!