Creamy Lemon Ice Cream With Ginger Biscotti – a delicious recipe with whipping cream, milk, sugar, egg yolks, lemon rind, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 2 1/4 cups whipping cream, evaporated milk, and sugar in a heavy saucepan over medium heat. Bring to a simmer, stirring occasionally; remove from heat. Gradually whisk about one-fourth of warm milk mixture into egg yolks; whisk into remaining hot mixture. Cook over low heat, stirring constantly, 5 to 7 minutes or until mixture coats the back of a spoon. Remove from heat; pour through a wire-mesh strainer into a large bowl. Stir in remaining 1 cup whipping cream, lemon rind, juice, and extract; cover and chill 1 hour.
2
Pour into freezer container of a 4-quart ice-cream maker. Freeze according to manufacturer's instructions. (Freezing instructions will vary among manufacturers.) Spoon ice cream into an airtight container, and freeze until firm. Serve with Ginger Biscotti.
1251
kcal
Calories
95
g
Fat
66
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 1/4 cups whipping cream, divided, 1 (12-ounce) can evaporated milk, 1 cup sugar, 10 egg yolks, lightly beaten, and more.
Yes, Creamy Lemon Ice Cream With Ginger Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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