Lemon Ice Cream

Name: Lemon Ice Cream
Cuisine: American
Ingredients: 1.5 Cups Cream; 1 Cup Milk; 6 Egg Yolks; 0.66 Cup Sugar; 0.5 Cup Sour Cream; 4 Zest of Lemons; 2 Small Juice of Limes

Serves 1

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Lemon Ice Cream

youtube.com

Serves 1

Directions

1Put sugar and lemon zest in a food processor and spin to extract the oils to give a nice lemony sweetener.
2Take the milk, cream, and sugar and put it in a double boiler over medium-low heat.
3Get the cream mixture up to a temperature that’s suitable for tempering the eggs.
4Temper the eggs by taking the hot cream and whisking that into the egg yolks.
5Take that mixture back to your double boiler.
6Bring this up to 176, but anything after 160 is fine.
7Once you take your base off the heat, stir in that sour cream.
8Let our base steep off the heat for 30 minutes so it can take on as much of that lemon flavor as possible.
9Strain it right into an ice bath.
10Throw in the juice from those two limes.
11Wrap it up real tight and throw it in the fridge for at least 24 hours.
12Throw everything into the ice cream churner.
13Put the resulting mix into a container and freeze until it's firm enough to your liking.

Ingredients

1.5 Cups Cream
1 Cup Milk
6 Egg Yolks
0.66 Cup Sugar
0.5 Cup Sour Cream
4 Zest of Lemons
2 Small Juice of Limes

Equipment

Food processorDouble boilerThermometerWhiskIce cream churner

Tips

Give sugar and lemon zest a spin in the food processor to extract all the oils and give a nice lemony sweetener.
Take cream, milk, and sugar and put in a double boiler over medium-low heat
Get the cream mixture up to a temperature that’s suitable for tempering the eggs, anywhere between 90 and 110.
When the mixture is back in the double boiler, take it low and slow, and never stop stirring.
After removing from the heat let your base steep off the heat for 30 minutes.

Lemon Ice Cream

Serves 1

youtube.com

Lemon Ice Cream

youtube.com

Serves 1

Directions

1Put sugar and lemon zest in a food processor and spin to extract the oils to give a nice lemony sweetener.
2Take the milk, cream, and sugar and put it in a double boiler over medium-low heat.
3Get the cream mixture up to a temperature that’s suitable for tempering the eggs.
4Temper the eggs by taking the hot cream and whisking that into the egg yolks.
5Take that mixture back to your double boiler.
6Bring this up to 176, but anything after 160 is fine.
7Once you take your base off the heat, stir in that sour cream.
8Let our base steep off the heat for 30 minutes so it can take on as much of that lemon flavor as possible.
9Strain it right into an ice bath.
10Throw in the juice from those two limes.
11Wrap it up real tight and throw it in the fridge for at least 24 hours.
12Throw everything into the ice cream churner.
13Put the resulting mix into a container and freeze until it's firm enough to your liking.

Ingredients

1.5 Cups Cream
1 Cup Milk
6 Egg Yolks
0.66 Cup Sugar
0.5 Cup Sour Cream
4 Zest of Lemons
2 Small Juice of Limes

Equipment

Food processorDouble boilerThermometerWhiskIce cream churner

Tips

Give sugar and lemon zest a spin in the food processor to extract all the oils and give a nice lemony sweetener.
Take cream, milk, and sugar and put in a double boiler over medium-low heat
Get the cream mixture up to a temperature that’s suitable for tempering the eggs, anywhere between 90 and 110.
When the mixture is back in the double boiler, take it low and slow, and never stop stirring.
After removing from the heat let your base steep off the heat for 30 minutes.