Creamy Lemon Ice Cream | Rockin Robin Cooks
Channel: Rockin Robin Cooks
Date: 2019-07-30

This creamy lemon ice cream has the perfect balance of sweet and tart.  With the addition of Limoncello you will be able to scoop it easily right out of the freezer.
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Lemon Ice Cream Recipe
Ingredients:
1 ½ cups heavy whipping cream, organic
1 ½ cups half and half, organic
1 cup sugar plus 1 Tbsp.
6 egg yolks
½ tsp. Vanilla extract
½ cup fresh lemon juice, organic, chilled
¼ cup Limoncello liqueur, chilled, optional, can use all lemon juice if desired
Lemon zest from 3 organic lemons

Directions:

Freeze your ice cream insert overnight.

Pour the heavy whipping cream and the half & half into a 2 quart saucepan over low heat. Add the sugar and the lemon zest and stir to combine.

Increase the temperature to medium high and continue to stir the mixture until it you see a little bubble around the edges of the pan. Don’t let it boil. Once it simmers, cook and stir for about 5 minutes making sure the sugar dissolves.

Turn off the heat and place a lid on the pan. Let it sit for 20 minutes so the lemon zest can infuse into the cream.

At the end of 20 minutes remove the lid and place the saucepan back over medium low heat to bring it back to a simmer.

Once the cream is back up to a simmer, turn off the heat and we will temper the eggs by adding hot cream a little at a time to the yolks while stirring constantly. This will bring up the temperature of the yolks gently without scrambling them.

Here’s how you do it.

With your egg yolks in a medium size bowl, take a whisk and break/mix up the yolks.  Add a small amount of hot cream slowly to the yolks, whisking constantly. 

After you ‘ve added about a cups worth into the yolks, you are going to pour the yolk mixture slowly back into the saucepan with the rest of the cream over medium low heat. 

Remember, you will whisk constantly until all the yolks are in the saucepan. From here you will continue to stir with a wooden spoon until the mixture thickens and coats the back of the wooden spoon, between 6 and 8 minutes or so.

Turn off the heat and stir in the vanilla extract. Let the mixture cool enough so you can place it into mason jars or a covered bowl and refrigerate ideally overnight.  The ice cream mixture must be cold before pouring into the ice cream maker.

When you are ready to churn your ice cream, add the lemon juice and the limoncello and stir until it is well combined.

Pour the ice cream mixture into the ice cream maker and churn for 15 to 20 minutes or until the ice cream is the consistency of soft serve ice cream.

Place the ice cream into a shallow dish, cover and place in the freezer until ready to serve.

The Limoncello helps keep the ice cream from freezing rock solid and you should be able to scoop it right out of the freezer.

If you decide to not use Limoncello you will just need to thaw the ice cream for a several minutes before serving. This recipe is gluten free dessert.

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Rockin Robin
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