Fresh Lemon Ice Cream
Serves: Serves 4-6
  • 1½ cups Whole Milk, separated
  • 1 cup Sugar
  • Pinch of Salt
  • 4 Egg Yolks
  • ½ teaspoon Vanilla
  • Juice of 2 Lemons
  • 1½ cups Heavy Cream
  1. Whisk the egg yolks together in a small bowl.
  2. Heat 1 cup of the milk with 1 cup of sugar and a pinch of salt in a small pan until the sugar dissolves and milk is steaming. Whisk about ¼ of the milk into the egg yolks, then pour the egg yolks into the saucepan, whisking constantly. Bring just to a boil while whisking constantly and remove from heat. Pour custard into a bowl and whisk in remaining ½ cup milk, vanilla, lemon juice, and the heavy cream.
  3. Refrigerate until fully chilled. Pour mixture into the base of an ice cream maker and freeze according to manufacturer instructions.
  4. Scoop frozen ice cream into an airtight container and freeze for an additional 3-4 hours.
  5. Let sit at room temperature for 5 minutes before scooping.
Recipe by The Kitchen McCabe at