If there was ever a time to stop the bus, get off and go buy lemons, now would be a good time. Holy canolies this recipe for lemon ice cream really surprised me. I made it, shoved a spoonful into my mouth and immediately thought: Creamsicle. This tastes like a lemon creamsicle. You need to make this. Seriously. Drop everything, go out and buy 4 Meyer Lemons and make it this weekend. You’ll be so glad you did. Trust me.
In my opinion, any recipe involving cream, sugar and vanilla is going to be good.
1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla
In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart. Recipe Credit
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