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.