The creamiest Lemon Ice Cream you ever did taste … lemon curd turns into a creamy lemon custard, then frozen until it’s perfectly ice-cream-scoop-able. A summer MUST try.
Did you know that July is National Ice Cream Month?? National Ice Cream Day always falls on the 3rd Sunday in July. So, just this past Sunday. Did you celebrate? We DID!!
What better way to celebrate National Ice Cream Day than with Homemade Lemon Ice Cream?! This lemon ice cream recipe came from one of my favorite foodie friends, Debi, at Life Currents.
This past month a joined a little group called Fantastical Food Fight. Each month a group of bloggers get together and all make a recipe based on a certain ingredient or topic. This month, it was ice cream! (I know when to join the party, don’t I?)
I could either develop my own ice cream recipe or make one from another blogger, or cookbook or whatever I chose. I knew right away which one I wanted to make. I have been drooling over this recipe ever since Debi posted it back in May of 2016.
It starts with some very simple ingredients, lemons, (of course!) sugar, eggs, butter and cream.
In a metal bowl, or the top of your double boiler, whisk your eggs and fresh lemon juice together, add in sugar and butter and place on the stove. This mixture will thicken and become your lemon curd.
Cool slightly and whisk in cream, a pinch of salt and a little lemon extract to brighten up the lemon flavor. Chill in the fridge for several hours or overnight. Then transfer to your ice cream freezer and churn until it’s thick. I froze mine again over night before serving. (trust me, it’s worth the wait!)
Scoop into a bowl and enjoy!!
Lemon recipes always seem to be a favorite among my readers and my family. If you are a fan of lemon the way that we are, you simply must try this recipe! It’s so rich and creamy, it’s sure to be an instant favorite.
Before we get to the recipe, I thought you might like to see some of my other favorite ice cream recipes?
Ready?? Let’s get to it!
- ½ cup fresh lemon juice - I used Meyer Lemons
- 2 Tablespoons unsalted butter
- 2 large eggs
- 1 cup sugar
- 1 teaspoon lemon extract
- 2 cups heavy whipping cream
- pinch salt
Recipe from Life Currents
Amount Per Serving: Calories: 465 Total Fat: 34g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 162mg Sodium: 68mg Carbohydrates: 38g Fiber: 0g Sugar: 37g Protein: 5g
Be sure to check out the other ice cream recipes from our group!