Skip to content
Advertisements

Lemon Ice Cream

Ingredients

  • ½ cup fresh lemon juice from 5-6 large lemons
  • 2 tablespoons unsalted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon lemon extract
  • 2 cups 1 pint light cream or whipping cream
  • Pinch salt

Directions

  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. Allow the lemon curd to cool slightly, and stir in the extract, cream, and salt. Cover and refrigerate until cold or overnight.
  2. 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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: