Simple Fresh Lemon Ice Cream Recipe

A lemon ice cream recipe to ease the pain of a sudden snow storm.  Summer dumped us this week.  It seemed so sudden, too soon.  We were all stunned

We’ve all heard horror stories, or had first hand experiences of getting dumped;  sticky notes on the refrigerator, coming home to an empty closet, a voice mail message,  a Dear John email message.  Well how about this for an all time low:  Summer sent us a text.

Sunday we were frolicking in beautiful 85 degree sunshine and then WHAM.  Early Monday morning Channel 4 advised me via a text weather alert that a cold front had arrived and cold rainy weather was moving through the Denver Metro Area.  Sure enough, our cool gray drippy fall cold front arrived and  not an hour later came the unpredicted snow.  That’s right, we had snow Monday morning in Highlands Ranch.   It didn’t amount to much, I wasn’t running for the snow shovel.  Not really any accumulation, just a little on the grassy areas.  That’s right the green grassy areas that we had just mowed in the 85 degree sunshine on Sunday.

To cling to summer I made this delicious lemon ice cream and to ease into our cooler weather, soup seemed appropriate.

I thought my peach ice cream may have been my best ever, but this is even more wonderful-er.  I found this recipe on Epicurious.  I didn’t change a thing, except that I didn’t strain out the lemon zest.  I though it looked pretty in there.  Just like the peach ice cream, this would not completely set up.  When the churning cycle was complete, it was a soft-serve consistency.  It freezes beautifully when in the freezer for a while.

5 from 1 vote

Print

Lemon Ice Cream

Prep Time

10 mins

Cook Time

8 mins

Churn time

20 mins

Total Time

38 mins

 

Fresh Creamy Lemon Ice Cream

Course: Dessert

Cuisine: American

Keyword: ice cream, Lemon

Servings: 10

Calories: 163 kcal

Author: Highlands Ranch Foodie

Ingredients

• 1 tablespoon freshly grated lemon zest
• 1/2 cup fresh lemon juice
• 1 cup sugar
• 3 large eggs
• 2 cups half-and-half
• 1/2 teaspoon vanilla

Instructions

1. In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.

Nutrition Facts

Lemon Ice Cream

Amount Per Serving

Calories 163 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 67mg22%

Sodium 39mg2%

Potassium 94mg3%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 20g22%

Protein 3g6%

Vitamin A 243IU5%

Vitamin C 6mg7%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Lemon Ice Cream…It’s What’s To Ease Us Into Our First Snow Storm