Lemon Ice Cream

6
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Thick. Rich. Creamy. Luscious! This custard-based lemon ice cream is that and more! TIME DOES NOT INCLUDE CHURNING OR FREEZING TIME."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (157.8 g)
  • Calories 352.2
  • Total Fat - 21.1 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 132.4 mg
  • Sodium - 59.6 mg
  • Total Carbohydrate - 37.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 34.1 g
  • Protein - 4.6 g
  • Calcium - 90 mg
  • Iron - 0.4 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0 mg

Step 1

In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes.

Step 2

Allow the lemon curd to cool slightly, then stir in the lemon extract, cream, and a pinch of salt. Cover and refrigerate until very cold or overnight.

Step 3

Stir the cold custard well, then freeze in your ice cream machine according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, freezer at least 2 hours.

Tips & Variations


No special items needed.

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