Creamy Lemon Ice Cream Recipes

 

Creamy and tangy lemon ice cream with loads of lemon zest and juice.

Author: zerrin

Prep Time: 15 minutes 

Total Time: 15 minutes 

Yield: 6 

Category: Dessert 

Cuisine: American

INGREDIENT

• 1 and 1/2 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 5 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 6 egg yolks
• 3/4 cup lemon juice

INSTRUCTIONS

1. Mix cream, milk, sugar, zest and salt in a pot until sugar is dissolved and bring it to boil.
2. Beat the yolks in a bowl until smooth.
3. Pour the hot cream mixture into beaten yolks gradually and stirring constantly.
4. Pour this mixture back into the pot and cook over medium low heat until it coats the back of the spoon for 3-5 minutes. Make sure you stir it constantly and don’t let it boil.
5. If you want, you can immediately sieve it at this step. I didn’t.
6. Stir in lemon juice and cool it until it reaches at room temperature stirring occasionally.
7. Chill in the fridge about 3 hours.
8. Transfer it into the bowl of an ice cream maker and freeze according to manufacturer’s instructions.
9. Keep it in an airtight container and freeze until firm, at least 4 hours.
10. Take it out 5-10 minutes before serving so that it gets easy to scoop.

Nutrition

Serving Size: 1 portion

Calories: 377

Sugar: 29.6g

Sodium: 95.7mg

Fat: 27g

Carbohydrates: 31.5g

Protein: 4.8g

Cholesterol: 231.7mg 

source: https://www.giverecipe.com/salted-caramel-ice-cream/

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