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Recipe Summary

prep:
10 mins to 30 mins
chill:
4 hrs
freeze:
2 hrs
cook:
15 mins
Servings:
8
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Ingredients

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Directions

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  • If using a gel-canister ice-cream maker, freeze canister overnight.

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  • Stir together 1/4 cup of the sugar and lemon zest in small bowl to evenly distribute zest. Stir in juice; set aside.

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  • Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in remaining 1 cup sugar. Cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190 degree F, about 15 to 20 minutes (do not let mixture boil), or until slightly thickened. Strain immediately into bowl; stir in salt.

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  • Add lemon mixture to bowl, stirring until sugar dissolves. Place wax paper directly on custard and refrigerate until chilled, about 4 hours.

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  • To freeze, add cream to custard, stirring just to combine. Pour into ice- cream maker; process 30 minutes as per manufacturers directions.

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  • Scrape into a 1-1/2-quart container; freeze to firm completely, about 2 hours.

  • Makes 8 servings.

Nutrition Facts

341 calories; total fat 21g; saturated fat 12g; cholesterol 175mg; sodium 47mg; carbohydrates 36g; fiber 0g; protein 4g.
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