Lemon Ice Cream
I love custard-based ice cream. So thick and rich. So creamy. Luscious! So pleasing to the tongue and the tummy!
Now, don’t get me wrong, the ease of a no churn ice cream is awesome. I even have a recipe on the blog for one, Coffee Toffee Ice Cream. But, for texture, an old fashioned custard ice cream simply can’t be beat!
And this Lemon Ice Cream is one of my favorites! Tangy, tart lemon, offsetting sweet cream. Not too sweet. Oh, this one is just so good!
And, if you have Meyer Lemons, it’s even better! This past winter I was given bags of Meyer Lemons by my friends and family, so I zested and juiced them and froze that zest and juice in ice cube trays. I’m still using those sweet lemons now! I just take out some of the lemon ice cubes, defrost them in the microwave, and measure out what I need for the recipe. Any extra defrosted lemon juice goes into a glass of water for me to drink. And the zest stays in the freezer as well. I just break off any measurement I need and pop the rest back in the freezer.
You’ve seen me talk about lemon extract before. I use it in almost all of my lemon recipes. I love it because it helps brighten the lemon flavor in all your desserts.
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- ½ cup fresh lemon juice from 5-6 large lemons
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 cup sugar
- 1 teaspoon lemon extract
- 2 cups 1 pint light cream or whipping cream
- pinch salt
- In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes. Allow the lemon curd to cool slightly, and stir in the extract, cream, and salt. Cover and refrigerate until cold or overnight.
- Stir the cold custard well, then freeze in your ice cream machine according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, freezer at least 2 hours.
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