Thursday, May 27, 2010

Lemon Ice Cream

Lemon Ice Cream
1 1/4 cups white sugar
3/4 cup fresh lemon juice (about 4-5 lemons)
1 Tbsp. lemon zest
2 whole eggs
4 egg yolks
1 cup whole milk
1 1/2 cups heavy cream

In a medium saucepan, whisk together sugar, lemon juice, zest, whole eggs, and egg yolk. Cook over medium heat until thickened. Add milk and cream. Strain through a fine mesh sieve over a clean bowl. (The mixture will be very thick.) Chill until cold--about 3 hours or overnight. Freeze in an ice cream maker according to manufacturer directions. Let the frozen ice cream harden for a few hours before serving. Keeps about a week in an airtight container.Makes about 1 1/2 quarts.
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