creamy lemon ice cream recipe and interview with orgasmic chef

Food Writer Friday, Lemon Ice Cream and the Orgasmic Chef

This time last year I had a wonderful surprise on my return from holiday. Maureen, aka The Orgasmic Chef, was cheering and doing the macaron dance with her chocolate macarons. She’d perfected making them from the book. It was one of these proud, Auntie Mac Jill moments to hear that she’d made picture perfect macarons and they were delicious to boot (or should I say, foot?)

Today, she came up trumps and surprised me again with her other dynamic project as a natural interviewer for Food Writer Friday and I’ve made a creamy lemon ice cream for her.

Creamy Lemon ice cream

Melting fast in this Parisian heat!

Lemon Ice Cream (Egg Yolk Recipe)

Serves: 6
300ml whole milk
200ml whipping cream
zest of 2 lemons (untreated)
100g caster sugar
8 egg yolks (organic)
1 tbsp dried milk
1 tbsp Limoncello
few drops of yellow food colouring (optional)


  1. Cool a bowl in the fridge until step 5.
  2. In a medium saucepan, heat together the milk and cream with the lemon zest and yellow colouring, if using.
  3. In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
  4. Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
  5. Pour the mixture into the cooled bowl and leave to cool in the fridge for at least a couple of hours.
  6. Once chilled, transfer the mixture to an ice cream maker and churn until ready. Spoon in to an ice cream carton and freeze for at least a couple of hours.

Quick! Head on over to read the interview before this ice cream completely melts!

That’s the yolk recipe but the really fun part is my interview with Maureen (The Orgasmic Chef herself!) over at Food Writer Friday.

More egg yolk recipes on the Bonus Recipe Index

16 replies
  1. Amy Tong
    Amy Tong says:

    Great recipe! I love ice cream and this lemon one sounds very refreshing. I used to make lots of macarons and always enjoy recipes that used up those egg whites. Now, I make ice cream more than macarons…and so, I need to search for more egg white recipes. LOL….

  2. Thomasina
    Thomasina says:

    Great that Maureen managed to ask so many questions and get such interesting replies. I know much more about Jill now after that interview. It sure is a Super Post. Love the ice cream recipe too.

  3. Hester @ Alchemy in the Kitchen
    Hester @ Alchemy in the Kitchen says:

    I cannot think of a better way to reunit egg yolks with their long lost whites than in this stunning icecream and mac combo – love the hit of limoncello. What gorgeous pictures too, Jill. Off to read all about the Queen of the Macaron over at Maureen’s.


Trackbacks & Pingbacks

  1. […] Don’t churn down the idea of ice cream in February! (Pun groan…) Perhaps you need to cool down your Valentine a bit with this zingingly creamy Lemon Ice Cream. […]

  2. […] than any other time of year.  I don’t think that’s completely French somehow, but a lemon ice cream (served with lemon macarons or tutti-frutti, for example), candied fruit or Plombières (no churn) […]

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