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Homemade lemon ice cream
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Lemon Ice Cream

Fresh Creamy Lemon Ice Cream
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Churn time 20 minutes
Total Time 38 minutes
Servings 10
Calories 163kcal

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

  • 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

Calories: 163kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 39mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 243IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg