Classic Lemon Ice Cream

Here’s a simple and refreshing recipe for Classic Lemon Ice Cream—creamy, tangy, and perfect for hot summer days or any time you want a citrusy treat!

Classic Lemon Ice Cream

Ingredients:

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• 1 teaspoon vanilla extract (optional, but adds depth of flavor)
• Pinch of salt

Instructions:

1. Prepare the Ice Cream Base:
   • In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (but not boiling). Remove from heat.
2. Whisk the Egg Yolks:
   • In a separate bowl, whisk together the egg yolks with the remaining 1/4 cup of sugar until the mixture becomes smooth and light in color.
3. Temper the Eggs:
   • Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to gradually raise the temperature of the eggs (this prevents scrambling). Once you’ve added about a cup of the warm mixture, slowly pour the egg yolk mixture back into the saucepan with the remaining milk and cream mixture, whisking constantly.
4. Cook the Custard:
   • Return the saucepan to medium-low heat. Cook the custard mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon (about 5-7 minutes). Be sure not to let the mixture boil, as it could curdle.
5. Strain the Custard:
   • Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let the custard cool to room temperature, then refrigerate it for at least 2 hours, or until it’s thoroughly chilled.
6. Add Lemon Flavor:
   • Once the custard is chilled, stir in the fresh lemon juice, lemon zest, and vanilla extract (if using). Taste the mixture and add more lemon juice or zest if you want a stronger lemon flavor.
7. Churn the Ice Cream:
   • Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, depending on your ice cream maker.
8. Freeze:
   • Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours, or until it is firm enough to scoop.
9. Serve:
   • Scoop and serve your Classic Lemon Ice Cream! Garnish with extra lemon zest or a few fresh mint leaves if desired.

Tips:

• Lemon Variations: For an extra tangy kick, you can add a bit of lemon extract in addition to the lemon juice.
• Make it Lighter: For a lighter version, you can use a combination of whole milk and half-and-half instead of heavy cream.
• No Ice Cream Maker? If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

This Classic Lemon Ice Cream is a refreshing, tangy, and creamy treat that’s perfect for any occasion, especially during warm weather! Enjoy!