Lemon Cream Ice Cream

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Makes about 10 servings / 1 ½ quarts
Start the night before.

2 cups Longmont Dairy whipping cream
1 cup Longmont Dairy half-and-half
1 cup sugar
2 Tbsp. grated lemon zest
5 egg yolks
1/2 cup fresh lemon juice

Mix the creams, sugar and lemon zest in a 2 quart sauce pan. Bring to a simmer over low heat, stirring frequently until sugar is dissolved. Remove from heat and cover for 10 minutes.

Uncover pan and Bring back to a simmer. Beat egg yolks in a large bowl and very slowly add 1 cup of the hot cream mixture a few tablespoons at a time into the egg yolks, mixing constantly.
Add the yolks and cream mixture back into the saucepan. Cook on low, stirring constantly, until the mixture coats the back of a spoon (8-10 minutes). Transfer to a bowl, Cover and refrigerate overnight.

When ready To freeze, strain the cream mixture. Stir the lemon juice into the cold cream mixture. Freeze in a 4-5 quart ice cream maker following the manufacturer’s instructions. Transfer to a freezer container and freeze for 2 to 4 hours to improve the flavors, or serve immediately.

Adapted from Allrecipes.com