Lemon Ice Cream

Course Dessert

Cuisine American

Keyword Lemon Custard Ice Cream, Lemon Ice Cream, Limoncello Ice Cream

Prep Time 45

Cook Time 10

Servings servings

Calories 270kcal

Author Heather

Equipment

Ice Cream Maker *see Note #1 below
vegetable peeler *see Note #2 below
fine mesh colander

Ingredients

3 large lemons zested *see Note #3 below
1 cup granulated sugar
2 cups whole milk
6 large egg yolks
pinch of salt
2 cups heavy whipping cream
1/4 cup limoncello *either store bought or homemade
1/4 cup lemon juice

Instructions

Lemon Peels

Using a vegetable peeler, remove the lemon peel leaving as much of the pith (white spongy part) behind.
Place the lemon peel strips into a bowl and pour sugar over the top of peels. Stir well and cover. Let sit on the countertop overnight, about 12 hours. See Note #4 below.

Ice Cream Mixture

Once the lemon peels have sat with the sugar, transfer to a medium sized saucepan along with the milk, egg yolks and salt. Place over medium heat stirring constantly until hot and steamy, about 10 minutes. DO NOT BOIL. The mixture should thicken slightly. See Note #5 below.
Transfer the ice cream mixture to a heat safe bowl by straining through a fine mesh colander.
To the ice cream mixture add heavy whipping cream, limoncello and lemon juice. Stir well and cover. Refrigerate until chilled, about 8-12 hours.
Once chilled, add ice cream mixture to the inner lining of the ice cream maker making sure to follow the manufacturer's instructions. See Note #6 below.
Churn ice cream for about 25 -30 minutes or until desired thickness is achieved.
At this point either immediately serve the softly frozen ice cream or cover and transfer to the freezer to firm, about 2-3 hours. See Note #7 below.

Notes

Recipe Notes

Note #1- From the video you can see I have the Cuisinart Ice Cream Maker that is about 25 years old and still going strong.

Note #2- The XOXO Vegetable Peeler does an excellent job peeling the zest while leaving the bitter pith (spongy white part) behind.

Note #3- I used fresh Costco lemons for this recipe. If using smaller sized lemons, aim for about 5 lemons.

Note #4- The sugar will pull the oils out of the lemon zest, giving this ice cream an amazing bright and citrusy flavor without becoming too tangy.

Note #5- The mixture should go from a milk like consistency to a heavy cream like consistency. It is only a slight thickening of the ice cream mixture.

Note #6- If using the Cuisinart Ice Cream Maker, make sure to freeze the liner at least a day before needed.

Note #7- The softly frozen ice cream can either remain in the liner or be transferred to an ice cream container.

Nutrition