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Lemon Ice Cream

Source of Recipe


Bon Appétit magazine



List of Ingredients



• 3 cups heavy whipping cream
  
• 1 cup whole milk
  
• 1¼ cups sugar
  
• 1 Tbsp (packed) finely grated lemon peel
  
• 8 large egg yolks
  
• 5 Tbsp fresh lemon juice
  






Instructions



1. Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to a simmer over medium heat, stirring until sugar dissolves. Remove from heat.
   
   
2. Whisk egg yolks, fresh lemon juice, and remaining ¼ cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170º to 175º F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours.
   
   
3. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm. (Ice cream can be made 5 days ahead. Keep frozen.)
   
   Makes about 6 cups.