Lemon Ice Cream – a delicious recipe with heavy whipping cream, milk, sugar, lemon peel, egg yolks, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170u00b0F to 175u00b0F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours.
2
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm. DO AHEAD:
1188
kcal
Calories
86
g
Fat
75
g
Carbs
32
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 cups heavy whipping cream, 1 cup whole milk, 1 1/4 cups sugar, divided, 1 tablespoon (packed) finely grated lemon peel, and more.
Yes, Lemon Ice Cream 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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