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.
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