Lemon Ice Cream
The combination of lemon and cream is one of my favorite things in the world. And lemon is such a generic fruit, it sounds like it should be a common flavor for ice cream but I don't remember ever seeing it in stores or at ice cream shops. There's nothing sour about this ice cream, just the perfect amount of tanginess and a hint of zest for a sophisticated finish. If you want another lemon dessert recipe, check out my lemon marshmallows.
Lemon Ice Cream
2 cups heavy cream
6 egg yolks, whisked
1 cup whole milk
1/4 cup lemon juice (juice of about 2 lemons)
2/3 cup sugar
zest of 3 medium sized lemons
Zest the lemons with a microplane zester, being careful to only get the yellow parts. This is really important, or else you will get the rinds and will turn your ice cream very bitter. Cut and juice them once you're done.
In a food processor, pulse the sugar with the lemon zest until it is thoroughly mixed and the sugar becomes yellow.
Combine the sugar, cream, and whole milk into a double boiler. Fill the bottom with water and heat on medium heat, just until the sugar dissolves. You don't want to get this mixture too hot or else you might have egg drop soup instead of custard. Pour a little bit of this mixture into a bowl with the egg yolks while whisking. Once everything is mixed, pour a little more of the cream mixture and repeat until you use up about a third of the cream mixture. Pour the cream + yolk mixture back into the double boiler. Turn the heat on again (medium heat) and constantly mix with a wooden spoon. Once the custard starts to form, you can feel the spoon get heavy as you mix. At this point, check the consistency by running a finger down the back of the spoon. If the custard doesn't run and the line you made sticks, you're done.
Remove the pan from the heat and let cool 30 minutes. Add the lemon juice and mix once the waiting time has passed. Strain and pour into a container, cover, and chill in the fridge overnight.
After the custard has chilled, churn the custard in your ice cream machine and let harden in the freezer for a couple hours.