I recently posted ten lemon recipes for Tasty Ten Tuesday precisely because lemon is a flavor just made for summer. And when you pair lemon with ice cream? Well, summer’s practically bursting from the bowl.
Brian and I have made lemon sorbet before and while I really enjoy it, it is tart. I’ll have to share the recipe on here sometime soon because it really is delicious, but today I’m sharing something with a more gentle lemon flavor – homemade lemon ice cream. I adore how natural and fresh this recipe is, and you’ll adore the finished product.
It’s truthfully more of a frozen custard with 5 egg yolks in the recipe, and the creaminess is a perfect counterpoint to the tart lemon. It would be lovely with a raspberry sauce, and it’s amazing paired with blueberry pie, but works deliciously on its own as an ideal summer treat.
- 3 cups half & half
- ½ cup lemon juice
- Zest of 3 lemons
- ½ teaspoon vanilla
- 1¼ cups sugar
- 5 egg yolks
- Combine half and half, sugar, lemon juice and lemon zest in a saucepan; bring to a simmer over low heat.
- Once the mixture is simmering, continue to cook and stir until sugar is dissolved - 3-5 minutes.
- Beat the egg yolks in a bowl. Add ¼ cup of the hot half & half mixture into the eggs, stirring constantly. This helps heat the eggs gradually and lets you avoid ending up with scrambled eggs.
- Add another ¼ cup of the half & half mixture, and then pour the egg mixture back into the saucepan.
- Cook and stir over low heat until the mixture just coats the back of a metal spoon, 5 to 10 minutes. Pour the mixture into your ice cream maker and let it run until it has reached the consistency of soft-serve ice cream.
- Transfer ice cream to a lidded freezer container, and freeze for 3-5 hours to let the ice cream set up and firm more before serving.