Average Rating: 4.736842TOTAL TIME: Prep: 30 min. Process: 20 min. + freezing
YIELD: 1-1/2 quarts.Ingredients
- 1 cup whole milk
- 1 cup sugar
- 5 large egg yolks, lightly beaten
- 3 tablespoons grated lemon zest
- 3/4 cup fresh lemon juice (about 5 lemons)
- 2 cups heavy whipping cream
Instructions
- 1. In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.
- 2. Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight.
- 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.
- 4.
Nutrition Facts
2/3 cup: 361 calories, 26g fat (15g saturated fat), 213mg cholesterol, 40mg sodium, 31g carbohydrate (27g sugars, 0 fiber), 4g protein.
