About this recipe:This lemon ice cream has both lemon juice and lemon zest added to give it a tart, refreshing flavour. The addition of a lot of cream and egg yolks makes it rich and smooth.
475ml whipping cream
235ml single cream
225g caster sugar
3 tablespoons grated lemon zest
5 egg yolks
180ml fresh lemon juice
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Method Prep:15min › Extra time:12hr chilling › Ready in:12hr15min
Combine whipping cream, single cream, sugar and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir about 250ml of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Store in fridge overnight.
Stir the lemon juice into the cold ice cream mixture. Freeze in an ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container. For best flavour results freeze for 4 hours before serving.