Lemon Ice Cream

A tangy and sweet summer favourite is Lemon Ice Cream. It might take a few minute to make the lemon curd and to churn the ice cream the next day..but it's so worth it. Try it if you love that pucker lemon taste as much as I do.

Lemon Ice Cream

Serves 6

Ingredients:

2 cups of heavy whipping cream (35% butter content)

2 cups of whole milk

2 and 1/4 cup of white sugar

1 cup of lemon juice and zest

1/4 tsp salt

3 egg yolks

Method:

In a heat proof large mixing bowl add in the sugar, egg yolks and lemon juice.

Place the bowl on top of a saucepan of boiling water. The water should not touch the bowl.

With a spatula start mixing the egg yolks and sugar mixture. Do not stop. Stir continuously until you see the mixture turning into a mayonnaise like consistency.

Remove the bowl from the saucepan and stir in the salt and the lemon zest.

In another saucepan heat the heavy cream and whole milk together. Do not let them come to a boil. Remove them from the stovetop as soon as you see bubble at the edge of the saucepan.

Slowly stir in the cream mixture to the lemon curd, while constantly whisking it with the other hand.

Now heat the milk and egg mixture on low flame while stirring it constantly with a spatula. 

When the mixture starts to become thick (i.e. you can swipe your finger on the back of the spatula and it stays apart). switch off the gas.

Pour the custard in a bowl and wrap it with a cling film tightly.

Let the custard come to room temperature and then transfer to the fridge.

Chill it overnight and the next morning churn it in the ice cream machine as per it's direction.