1st Place Lemon Ice Cream for Ice Cream Maker
Bright, refreshing, and irresistibly creamy, the 1st Place Lemon Ice Cream for Ice Cream Maker is a citrus lover’s dream come true! This homemade ice cream boasts a velvety custard base made with rich heavy cream, whole milk, and egg yolks, infused with the zesty magic of freshly grated lemon zest and freshly squeezed lemon juice. A hint of vanilla balances the tangy citrus, while straining the mixture ensures a silky-smooth finish. Perfectly tailored for your ice cream maker, this recipe churns out a luscious, tangy-sweet treat that’s perfect for summer gatherings or a gourmet dessert any time of the year. Serve it solo, pair it with fresh berries, or scoop it over a slice of pound cake for an indulgence that truly earns its first-place title.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 Egg yolks
- 2 tablespoons Lemon zest
- 0.5 cup Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Cook while stirring occasionally until the sugar dissolves and the mixture is heated through (do not let it boil).
In a separate bowl, whisk the egg yolks until smooth. Gradually temper the egg yolks by slowly adding 1/2 cup of the warm cream mixture while whisking constantly.
Pour the tempered egg yolks back into the saucepan with the cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, approximately 5–7 minutes. Do not let the mixture boil or the eggs may scramble.
Remove the custard from heat and stir in the lemon zest, freshly squeezed lemon juice, vanilla extract, and a pinch of salt. Mix until fully combined.
Strain the mixture through a fine mesh sieve into a clean bowl to remove any zest or cooked egg bits. This step ensures a smooth ice cream base.
Cool the custard completely by placing the bowl in an ice bath or refrigerating for at least 2–4 hours. The mixture should be cold before churning.
Once cooled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20–25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up before serving. Enjoy your 1st Place Lemon Ice Cream!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 165.9 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 430 mg | 33% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
