Gluten Free 
Market Produce
Lemons & Limes (Citrons/Citrons vert)
Lemon Ice Cream, the creamiest citrus dessert ideally served with strawberries and homemade macarons for that chic finish.
This time last year I had a wonderful surprise on my return from holiday. Maureen, aka The Orgasmic Chef, was cheering and doing the macaron dance with her chocolate macarons. She’d perfected making them from ‘Mad About Macarons’. It was one of these proud, Auntie MadMac’Jill moments to hear that she’d made picture perfect macarons and they were delicious to boot (or should I say, foot?)
Today, Maureen came up trumps and surprised me again with her other dynamic project as a natural interviewer for Food Writer Friday (sadly, the site has disappeared since) and I’ve made my favourite creamy lemon ice cream for her.
Recipe that Uses 8 Egg Yolks
I’m not a lemon sorbet fan but do love a creamy, tangy lemony ice cream and this doesn’t disappoint. Especially as the egg whites left over from making the recipe are perfect for making …. dare I say, macarons!
Creamy Lemon Ice Cream
Servings : 10
Description
A creamy lemon ice cream recipe, using 8 egg yolks (recipe requires an ice cream maker)
Ingredients
- 300 ml / 11 fl oz whole milk
- 200 ml / 7 fl oz whipping cream
- zest of 2 lemons untreated
- 100 g / 3.5 oz caster sugar
- 8 egg yolks organic
- 1 tbsp dried milk
- 1 tbsp Limoncello
- few drops of yellow food colouring optional
Instructions
- Cool a bowl in the fridge until step 5.
- In a medium saucepan, heat together the milk and cream with the lemon zest and yellow colouring, if using.
- In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
- Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
- Pour the mixture into the cooled bowl and leave to cool in the fridge for at least a couple of hours.
- Once chilled, transfer the mixture to an ice cream maker and churn until ready. Spoon in to an ice cream carton and freeze for about 2 hours or more.
[…] Don’t churn down the idea of ice cream in February! (Pun groan…) Perhaps you need to cool down your Valentine a bit with this zingingly creamy Lemon Ice Cream. […]
[…] than any other time of year. I don’t think that’s completely French somehow, but a lemon ice cream (served with lemon macarons or tutti-frutti, for example), candied fruit or Plombières (no churn) […]
Great recipe! I love ice cream and this lemon one sounds very refreshing. I used to make lots of macarons and always enjoy recipes that used up those egg whites. Now, I make ice cream more than macarons…and so, I need to search for more egg white recipes. LOL….
That’s such a delicious yolky dilemma – perhaps you’ll just have to constantly make macarons – or try my French chocolate mousse which uses up tons of whites!
Great that Maureen managed to ask so many questions and get such interesting replies. I know much more about Jill now after that interview. It sure is a Super Post. Love the ice cream recipe too.
THanks, Thomasina. Maureen did a fabulous job, didn’t she?
I adore lemon and strawberries, Jill. I have to make this!
Let me know when you do and I’m coming around… 😉
Looks really refreshing Jill 🙂 Just popping over to read your interview!
Thanks for popping by, Jacqueline.
I love when you make this – think this is my favourite ice cream.
Awe – merci xo
I cannot think of a better way to reunit egg yolks with their long lost whites than in this stunning icecream and mac combo – love the hit of limoncello. What gorgeous pictures too, Jill. Off to read all about the Queen of the Macaron over at Maureen’s.
Beautifully put, Hester. Yep, the limoncello is yum. Making me think of a cocktail now… Bon weekend!
Do you ever make anything non-drool worthy?
Yes it looks better than sex OK
Going to read yr interview
Thanks, Carol. Hehe. Looks ok but the taste is even better! 😀