Rating
Published Jun 19th
Prep 15m Cook 20m Additional 12h 10m Ready In 12h 45m
Servings 10 servings Calories 314.5
Tart and tangy ice cream that is very refreshing in the summer!
Recipe Ingredients
- 2 cups heavy whipping cream
- 1 cup half-and-half cream
- 1 ⅓ cups white sugar
- 3 tablespoons grated lemon zest
- 5 egg yolks
- ¾ cup fresh lemon juice
Cooking Directions
- 1 Combine heavy cream, half and half, sugar, 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 saucepan and allow the mixture to steep for 10 minutes.
- 2 Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- 3 Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts
- Calories 314.5
- Carbohydrate 27 g
- Cholesterol 176.6 mg
- Fat 22.6 g
- Fiber 0.3 g
- Protein 3.1 g
- Saturated Fat 13.5 g
- Sodium 32.3 mg
- Sugar 23.1 g