Super Lemon Ice Cream
Thanks to the generous amount of fresh lemon juice and zest used in the custard base, this lemon ice cream is simple to make, incredibly creamy, and quite tasty.
Combine heavy cream sugar half-and-half and lemon zest in a saucepan; bring to a simmer over low heat.
Cook and stir until sugar is dissolved about 5 minutes.
Remove from heat cover the saucepan and allow to steep for 10 minutes.
Uncover the saucepan and bring back to a simmer over low heat.
Beat egg yolks in a medium bowl.
Gradually whisk 1 cup hot cream mixture into eggs several tablespoons at a time.
(This brings eggs up to temperature without scrambling them.) Stir egg mixture back into cream mixture in the saucepan.
Cook and stir over low heat until mixture coats the back of a spoon 5 to 10 minutes.
Transfer to a large bowl; cover and refrigerate 8 hours to overnight.
ArnoldGreg August 2, 2023
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