It’s been really warm for a few days, so it’s time to go back to refreshing treats with this Creamy Lemon Ice Cream! The weather isn’t a problem for me, I can have ice cream at any time of the year. It has become one of my biggest hobbies to make ice cream and I love to experiment with my ice cream maker using different ingredients each time.
Lemon ice cream is one of the most common ice creams in my hometown, Tarsus. I remember there was a travelling ice cream vendor in our neighborhood selling just three types of ice cream; Turkish plain ice cream, chocolate ice cream and lemon ice cream. I just couldn’t decide which one was my favorite, so I used to buy one dollop from each one every day in summer. That’s why I wanted to try each one with my new device.
The type of lemon you use really matters if you are making ice cream. My parents sent us a big package full of fresh lemons from Tarsus which have a very tempting scent. The store bought ones don’t smell at all and they are not sour enough. So try to find good lemons with a musky odour if you are planning to make lemon ice cream.
When I saw The Best Homemade Lemon Ice Cream at The Culinary Chase, I didn’t think twice and decided to give it a try. Maybe I would find the same taste as the lemon ice cream of my childhood.
I slightly changed the recipe by increasing the amount of the zest and lemon juice because I wanted to make that tangy flavor more noticeable. The result was amazing! I didn’t strain the mixture before freezing as I wanted to feel the pieces of lemon zest in my lemon ice cream. You can use less if you don’t like it that much or just strain it right before you put the mixture in the ice cream maker.
This lemon ice cream is not like the one in my childhood and I’ll be looking for its recipe for sure, but this one is as luscious. I love its creamy and tangy flavor.
- 1 and ½ cups heavy cream
- 1 cup milk
- ¾ cup sugar
- 5 teaspoons finely grated fresh lemon zest
- ⅛ teaspoon salt
- 6 egg yolks
- ¾ cup lemon juice
- Mix cream, milk, sugar, zest and salt in a pot until sugar is dissolved and bring it to boil.
- Beat the yolks in a bowl until smooth.
- Pour the hot cream mixture into beaten yolks gradually and stirring constantly.
- Pour this mixture back into the pot and cook over medium low heat until it coats the back of the spoon for 3-5 minutes. Make sure you stir it constantly and don’t let it boil.
- If you want, you can immediately sieve it at this step. I didn’t.
- Stir in lemon juice and cool it until it reaches at room temperature stirring occasionally.
- Chill in the fridge about 3 hours.
- Transfer it into the bowl of an ice cream maker and freeze according to manufacturer’s instructions.
- Keep it in an airtight container and freeze until firm, at least 4 hours.
- Take it out 5-10 minutes before serving so that it gets easy to scoop.