Easy recipe for lemon ice cream, made with the best lemons and extra creamy with 8 egg yolks. Serve with strawberries and homemade macarons for a creamy, elegant French dessert. Recipe requires an ice cream maker.
ice cream maker or sorbet attachment for stand mixer
Ingredients
300ml (11 floz/ 1¼ cups)whole milk(full fat)
200ml (7 floz/0.85 cupswhipping or heavy cream
2largefresh lemons - zest onlyunwaxed/organic
100g (3½oz/½ cup)caster sugar
8egg yolksorganic
1tablespoondried milk
1tablespoonLimoncello(optional, or replace with lemon juice)
Instructions
Cool a bowl in the fridge until step 5.
In a medium saucepan, heat together the milk and cream with the lemon zest.
In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
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.
Pour the mixture into the cooled bowl and leave to cool in the fridge for at least 2 hours.
Once chilled, transfer the mixture to an ice cream maker and churn until ready (following manufacturer's instructions). Spoon in to an ice cream carton, seal and freeze for about 2 hours or more.
Notes
Tip for grating lemon zest: ensure lemons are organic and not waxed, washed and dried. Grate the yellow zest finely and avoid grating the white pith underneath, as this is bitter.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.