Hold onto summer with a bowl of this tangy-sweet-creamy lemon ice cream! Refreshing and oh-so-addicting.
Remember back in May, I was in Portland, OR for “Indulge” conference.
It was my very first food bloggers conference and it was truly indulgent! The highlight of that weekend was Saturday dinner at Southpark Seafood. Not only was I in the company of fellow food bloggers, the food was absolutely delicious, from salmon to ribeye, from oysters to clam chowder, oh and all the desserts! I’ve tasted them all! If you’re in the area, do check out this restaurant. It’s a great place for a date night!
So why am I suddenly talking about this event from May? Well, because today’s dessert was totally inspired by this trip! Ever since I tried lemon ice cream at Southpark Seafood, I’ve been dreaming about it all summer long!!
I finally got a chance to make it at home and ready to share the recipe with you! I honestly didn’t have to try too hard. I used my vanilla bean ice cream recipe as a base, and simply added lemon juice instead of vanilla bean. And I’m totally smitten!
Slightly tangy, sweet and creamy! Incredibly refreshing and oh-so-addicting!
For this recipe, freshly squeezed lemon juice is non-negotiable. It makes all the difference in the world.
Dust off your ice cream maker and make this ice cream! Pronto!
For now, I’ll forget about fall (no pumpkin stuff just yet!) and hold on to summer vibes for a little longer with a bowl of this tangy-sweet-creamy lemon ice cream! Will you join me?
Happy churning, my friends! Thanks for visiting!
Lemon Ice Cream
- ½ cup 120ml milk
- ½ cup 100gr sugar
- 4 egg yolks
- Zest of 1 lemon
- Pinch of salt
- 1 ½ cup 360ml heavy cream
- ½ cup freshly squeezed lemon juice from about 3 medium lemons
- In a small saucepan, simmer milk and ¼ cup of sugar over medium low heat. Do NOT boil the milk.
- In a separate bowl, beat the egg yolks with remaining ¼ cup of sugar, salt and lemon zest until nice and pale. To temper the egg yolk mixture, ladle some warm milk and whisk vigorously as you pour it. Now put the tempered egg yolk mixture back into the remaining milk. Continue to cook for about 10-15 minutes, stirring frequently. Don’t boil the mixture.
- Pour the heavy cream into a medium bowl. Place a sieve over the bowl. Transfer the custard mixture into the heavy cream through the sieve and add lemon juice. Whisk the mixture until smooth. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely. The custard can be refrigerated overnight.
- Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
- Transfer into airtight container, and store in the freezer.