Lemon Ice Cream

READY IN: 6hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the milk, sugar, and lemon zest in a saucepan. Bring the mixture just to a simmer over medium heat. Remove from the heat.
  • Cover the saucepan and allow the mixture to sit for 30 minutes. Pour the mixture through a strainer into a large measuring cup.
  • In a bowl, whisk together the egg yolks and heavy cream. Slowly whisk the warm milk into the egg and cream mixture. Return the mixture to the saucepan.
  • Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens. Stir in the vanilla extract. Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours. Stir the lemon juice and a few drops of food coloring into the ice cream mixture.
  • Pour the mixture into an ice cream maker and churn until frozen (according to the manufacturer's instructions). Transfer to plastic container and place in the freezer for a few hours before serving.
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