Lemon Ice Cream

Lemon Ice Cream
Lemon Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2

    cups heavy cream

  • 1

    cup half-and-half

  • 3/4

    cup sugar

  • 2

    tablespoons finely-grated fresh lemon zest

  • 5

    large egg yolks

  • 1/2

    cup fresh lemon juice

  • 1

    tablespoon limoncello (or other lemon-flavored liqueur or grappa)

Directions

In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally until the sugar is melted. Remove from the heat. In a medium bowl, beat the egg yolks until thick and pale, about 2 minutes. In a slow stream, whisking constantly, add about 1 cup of the hot cream mixture to the egg yolks. Beat until well incorporated. Return the yolk mixture to the saucepan with the hot cream and bring to a bare simmer. Cook until a thick custard forms, and the mixture reaches 170 degrees on an instant-read thermometer, about 6 minutes. Remove from the heat and strain through a fine-mesh strainer into a clean container. Stir in the lemon juice and limoncello, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming. Refrigerate until well-chilled, about 2 hours. Transfer to an ice-cream maker and process according to the manufacturer's instructions. Transfer to an airtight plastic container and freeze until ready to serve. This recipe yields 1 quart.

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