Creamy Lemon Ice Cream
A creamy lemon ice cream recipe, using 8 egg yolks (recipe requires an ice cream maker)
ml / 11 fl oz
ml / 7 fl oz
zest of 2 lemons
g / 3.5 oz
few drops of yellow food colouring
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.