🍋 Creamy Lemon Ice Cream (No-Churn & Churn Options)
Ingredients:
For Custard Base:
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1 ½ cups heavy cream
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1 ½ cups whole milk
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¾ cup granulated sugar
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5 large egg yolks
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½ cup fresh lemon juice (about 3–4 lemons)
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1 tbsp lemon zest
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1 tsp vanilla extract
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Pinch of salt
Instructions:
🥄 Stove-Top (Custard) Method:
1. Infuse the Milk & Cream
In a saucepan, combine the milk, cream, and half the sugar (about ⅓ cup). Heat over medium until hot but not boiling.
2. Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks with the remaining sugar and a pinch of salt until pale and slightly thickened.
3. Temper the Eggs
Slowly pour about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. Then gradually pour the tempered egg yolks back into the saucepan.
4. Cook Until Thickened
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.
5. Strain & Add Lemon
Remove from heat. Strain the mixture through a fine mesh sieve into a clean bowl. Stir in:
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Lemon juice
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Lemon zest
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Vanilla extract
Let it cool to room temperature, then refrigerate at least 4 hours or overnight until very cold.
🍦 Churn Option (Ice Cream Maker):
Once fully chilled:
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Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
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Transfer to a freezer-safe container and freeze for 2–4 hours before serving.
❄️ No-Churn Option (Simplified Version):
If you don’t want to make a custard:
Ingredients:
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1 can (14 oz) sweetened condensed milk
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2 cups heavy whipping cream
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½ cup fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
Instructions:
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Whip the cream to stiff peaks.
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In a separate bowl, combine condensed milk, lemon juice, zest, and vanilla.
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Gently fold in the whipped cream.
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Pour into a loaf pan or freezer-safe container.
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Cover and freeze 6–8 hours or overnight.