Tuesday, August 25, 2009

Lemon Ice Cream

Since buying my ice cream maker, I've made blackberry, chocolate, chocolate almond, and strawberry, but my favorite is this lemon ice cream. It is rich, creamy, and unbelievably delicious! Recipe from Cafe Johnsonia.
Lemon Ice Cream
1 1/4 cups white sugar
3/4 cup fresh lemon juice (about 4-5 lemons)
1 Tbsp. lemon zest
2 whole eggs
4 egg yolks
1 cup whole milk
1 1/2 cups heavy cream
In a medium saucepan, whisk together sugar, lemon juice, zest, whole eggs, and egg yolk. Cook over medium heat until thickened. Add milk and cream. Strain through a fine mesh sieve over a clean bowl. (The mixture will be very thick.) Chill until cold--about 3 hours or overnight. Freeze in an ice cream maker according to manufacturer directions. Let the frozen ice cream harden for a few hours before serving. Keeps about a week in an airtight container.Makes about 1 1/2 quarts.