Lemon ice cream is the perfect summer combination of two favorite summertime treats - ice cream and lemonade all in one! So refreshing, bright and delicious.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Chill: 3 hourshours
Total Time: 3 hourshours45 minutesminutes
Servings: 6
Ingredients
3cupswhole milk
6egg yolks
⅔cupgranulated sugar
1teaspoonlemon extract
2Tablespoonsfresh lemon juice
⅓cupundiluted frozen lemonade concentrate
Instructions
In a heavy saucepan, heat milk until bubbles form around sides of pan. Cover and remove from heat.
In a medium bowl, beat the egg yolks and sugar together until pale and thickened.
While whisking constantly, slowly pour the hot milk into the egg mixture. Return the mixture to the sauce pan. Stirring with a wooden spoon, simmer over low heat, until thick enough to coat the back of the spoon. Do not allow it to come to a boil or it will curdle.
Remove from heat, and stir in lemon extract and lemon juice.
Let cool to room temperature. Loosely cover with plastic wrap and chill in the refrigerator at least 3 hours and up to overnight.
Using an ice cream maker, churn the mixture until it starts to thicken. Add the lemonade concentrate and continue churning until thick and creamy. Place in freezer until hard and set.
Notes
Lemonade: Since the flavor of this ice cream depends heavily on the lemonade concentrate, use the very best kind you can find. Storage: Ice cream tends to stay creamier when you store it in a shallow container. Be sure to also tightly cover the surface of the ice cream with plastic wrap to keep ice crystals from forming. The ice cream is best eaten within 2 weeks. Ways to serve: Try this tart ice cream drizzled with blueberry sauce for a true summer treat.