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Lemon Ice Cream

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Makes about 1 quart

  • by from Fine Cooking
    Issue 136

This simple ice cream is a pure expression of lemon, perfect for pairing with Blueberry Crostata.

  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2-1/2 Tbs. unsalted butter, cut into 1/2-inch pieces
  • 1 tsp. lemon extract
  • 1/8 tsp. table salt
  • 1-3/4 cups heavy cream
  • 1/4 cup whole milk

In a 4-quart saucepan, bring 2 inches of water to a boil over high heat. Reduce the heat to a simmer. In a stainless-steel bowl that fits over the saucepan without touching the water, combine the sugar, lemon juice, eggs, egg yolk, butter, lemon extract, and salt. Whisk vigorously until the mixture thickens to the consistency of pudding, 7 to 8 minutes.

Remove the bowl from the saucepan and whisk in the cream and milk. Strain through a fine-mesh sieve into a medium bowl and refrigerate until thoroughly chilled, at least 4 hours or up to 1 day, covering with plastic wrap once cool.

Stir the lemon mixture and churn it in an ice cream machine according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream. Serve or pack into a container, seal, and store in the freezer for up to 1 week.

nutrition information (per serving):
Calories (kcal): 340, Fat (kcal): 25, Fat Calories (g): 220, Saturated Fat (g): 15, Protein (g): 3, Monounsaturated Fat (g): 7, Carbohydrates (mg): 28, Polyunsaturated Fat (mg): 1, Sodium (g): 80, Cholesterol (g): 150, Fiber (g): 0,

Photo: Scott Phillips

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