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Creamy Lemon Ice Cream

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
765 min
SERVINGS
10 servings
Dessert
Creamy Lemon Ice Cream
Ingredients
  • 2 cups heavy whipping cream
  • 1 1/8 cups white sugar
  • 1 cup half-and-half cream
  • 3 tablespoons grated lemon zest
  • 5 large egg yolks
  • 3/4 cup fresh lemon juice
Instructions
1
Combine the heavy cream, sugar, half-and-half, and lemon zest in a saucepan; heat gently over low flames until the mixture reaches a gentle simmer. Allow the sugar to dissolve completely, taking about 5 minutes of continuous stirring.
2
Remove the saucepan from the heat source and cover it with a lid, allowing the mixture to infuse for 10 minutes.
3
Uncover the saucepan and reheat it over low flames until the mixture reaches a gentle simmer once more. In a separate bowl, whisk together the egg yolks until they become smooth and creamy.
4
Gradually pour in the hot cream mixture, whisking continuously to prevent the eggs from scrambling.
5
Stir the egg yolk mixture back into the cream mixture in the saucepan, ensuring a smooth and even blend.
6
Continue to cook and stir over low heat until the mixture thickens and coats the back of a spoon, taking anywhere from 5 to 10 minutes.
7
Transfer the mixture to a large bowl and cover it with a lid, allowing it to chill in the refrigerator for 8 hours or overnight.
8
Stir the lemon juice into the chilled mixture before proceeding to the next step.
9
Combine the mixture with a spoon and pour it into an ice cream maker that is specifically designed for this purpose. Follow the manufacturer's instructions to churn the mixture into ice cream.
10
Transfer the freshly made ice cream to a covered container and place it in the freezer for about 4 hours, allowing the flavors to mature before serving.