Creamy Lemon Custard Ice Cream 🍋🍦
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
Begin by pouring the heavy cream and whole milk into a medium saucepan. Sprinkle in half of the sugar and warm it over medium heat, but be careful not to let it boil! While that’s heating, take a separate bowl and whisk the egg yolks with the remaining sugar until they transform into a lovely pale yellow.
Now, here's the fun part: slowly drizzle that warm cream mixture into the egg yolks while whisking away. This gentle process will help to temper the eggs and keep everything smooth. Once well combined, pour this mixture back into the saucepan and cook it on low heat, stirring constantly until it thickens beautifully to a custard-like consistency.
When it’s just right, remove it from the heat and stir in the freshly squeezed lemon juice, lemon zest, vanilla extract, and a pinch of salt. Let this dreamy mixture chill in the refrigerator until it’s nice and cold. When you’re ready for some icy goodness, churn it in your ice cream maker according to the manufacturer’s instructions. Finally, freeze it until firm. Scoop it into bowls and enjoy the refreshing citrus treat!