Lemon Ice Cream Perfect For Summer

Refreshing Ice Cream Recipe Perfect For A Summer BBQ


When it comes to desserts I'm more of a lemon guy.  This lemon ice cream really does the trick for me.  It's creamy and tangy and full of lemon flavor without being overwhelming.  I sort of think of it as lemon curd in ice cream form.

This recipe is perfect for a Summer BBQ.

Lemon Ice Cream

• 1 1/2 cups whole milk
• 3 cups heavy (whipping) cream
• Zest stripped from 2 lemons
• 1 cup sugar
• 6 large egg yolks
• 1/4 teaspoon kosher salt
• 2 teaspoons freshly squeezed lemon juice

Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.