Lemon Ice Cream
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.
Servings: 6 -8
Calories: 465kcal
Ingredients
- 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
Instructions
- 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 on the stove, Whisk until sugar dissolves and butter melts. The mixture will begin to thicken. This will take about 15 minutes.
- Remove the lemon curd from the heat and allow to slightly cool.
- Whisk in the lemon extract, cream, and salt. Cover and refrigerate until cold. (several hours or overnight.)
- Remove from the fridge, stir well, and pour into your ice cream freezer.Freeze according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, place in the freezer for a few hours.
Notes
Recipe from Life Currents
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 38g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 68mg | Sugar: 37g