Total Time
Prep 5 hrs
Cook 0 mins

This recipe is from Taste of Home. Preparation time includes minimum freezing time.


  1. In small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved.
  2. Whisk a small amount of hot mixture into egg yolks.
  3. Return all to the pan, whisking constantly.
  4. Add lemon peel.
  5. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
  6. Remove from heat; strain.
  7. Stir in lemon juice.
  8. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  9. Stir in cream.
  10. Cover and refrigerate for several hours or overnight.
  11. Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions.
  12. Refrigerate remaining mixture until ready to freeze.
  13. Transfer to a freezer container; freeze for 2-4 hours before serving.
Most Helpful

5 5

Wonderful flavor and texture.

5 5

Creamy and rich without being heavy or too sweet. Nicely compliments a raspberry/black raspberry pie.