Creamy Lemon Ice Cream Recipe

This Creamy Lemon Ice Cream is a delightful treat that perfectly balances tangy lemon flavor with a rich, creamy texture. It’s a refreshing dessert that’s perfect for warm days or whenever you’re craving something sweet and zesty. Here’s how to make it:

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest (from about 1 lemon)
• 4 large egg yolks
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

Step 1: Prepare the Ice Cream Base

1. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
2. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until they are slightly thickened and pale.
3. Temper the Egg Yolks: Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper them. This helps prevent the eggs from curdling.
4. Combine and Cook: Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
5. Strain the Custard: Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.

Step 2: Add Lemon Flavor

1. Add Lemon Juice and Zest: Stir in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt into the warm custard mixture. Mix until well combined.
2. Cool the Custard: Let the custard cool to room temperature. Cover and refrigerate for at least 2 hours, or until it is thoroughly chilled.

Step 3: Churn the Ice Cream

1. Prepare the Ice Cream Maker: Follow the manufacturer’s instructions for your ice cream maker. Most machines need the bowl to be frozen, so make sure it’s been in the freezer for the required time.
2. Churn: Pour the chilled custard into the ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

Step 4: Freeze and Serve

1. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
2. Serve: Scoop and serve the creamy lemon ice cream. Garnish with extra lemon zest or mint leaves if desired.
3. Enjoy: Enjoy this refreshing and creamy lemon ice cream as a perfect summer treat or a zesty dessert any time of the year!

Tips and Variations:

• Add-ins: For extra texture, consider adding lemon curd swirls, crushed graham crackers, or fresh berries during the last few minutes of churning.
• Dairy-Free Option: Use coconut milk and coconut cream as substitutes for the dairy ingredients for a dairy-free version.
• Serving Suggestion: Serve the ice cream with a lemon wedge or fresh mint for a decorative touch.

Creamy Lemon Ice Cream is a delightful way to enjoy the bright and tangy flavor of lemons in a rich and indulgent dessert. Enjoy!