Fine Cooking

Yield: Makes about 1 quart

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

Ingredients

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

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

Preparation

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.

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Ingredient Spotlight

IN THIS RECIPE
Lemons
IN THIS RECIPE
Cream
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Whole Milk
FEATURED
Squash Blossoms

Reviews

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Reviews (4 reviews)

Unefille | 03/18/2022
This ice cream was amazing! It tasted just like eating lemon cake/muffin batter (which is a plus for me, as I'm a bowl licker). The recipe was very straight forward, but I used lemon zest instead of extract as well. I added it both when the extract was required and after it had cooled as well. The true lemon flavor really popped!
SCC_Boss | 01/29/2021
Forgot to mention, didn’t have any lemon extract so I used lemon zest
SCC_Boss | 01/24/2021
This ice cream is the BOMB! Absolutely delicious! Velvety smooth with great lemon flavour. It “gives a run” to the Double Vanilla Bourbon ice cream😋
jackie2830 | 08/19/2017
This was probably the BEST ice cream I have ever made! Husband & I have never had Lemon ice cream. Actually, it was more like a gelato!
I planned to do both the ice cream and the Blueberry Crostata this was featured with. However the recipe for that was just too involved @ the time & I got a much simpler recipe @ another site & used already made pie crust.
The combination was super delicious. The Lemon Ice Cream made it that way. Will be using that recipe for the future. Will really impress my guests!

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What We're Cooking Now

Name: Lemon Ice Cream
Yield: Makes about 1 quart
Cuisine: American
Ingredients: 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