Lemon ice cream recipe
Lemon Ice Cream
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

A creamy lemon ice cream recipe, using egg yolks (recipe requires an ice cream maker)

Course: Dessert, Snack
Cuisine: British, French
Servings: 10
Author: Jill Colonna
Ingredients
  • 300 ml / 11 fl oz whole milk
  • 200 ml / 7 fl oz whipping cream
  • zest of 2 lemons untreated
  • 100 g / 3.5 oz caster sugar
  • 8 egg yolks organic
  • 1 tbsp dried milk
  • 1 tbsp Limoncello
  • few drops of yellow food colouring optional
Instructions
  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 about 2 hours or more.

Recipe Notes

Jill Colonna

MadAboutMacarons.com