Homemade Lemon Ice Cream is both quick and easy to prepare and tastes far better then anything shop bought! Delectably smooth and luxurious, this recipe is sure to invigorate your taste buds.
Ingredients - 1.5 Litres
750g – Whole Milk
500g – Whipping or Single Cream
330g – Caster or Granulated Sugar
9 – Large Egg Yolks
2 – Large Lemons
Optional – 70g Trimoline
Homemade Lemon Ice Cream Recipe
- The first step towards preparing your Homemade Lemon Ice Cream; Weigh all the ingredients and separate your egg yolks. You can freeze the whites and they keep for a long time, make sure to label them with the quantity for easier reference when you need them. You will also need to zest and juice the lemons, keeping both zest and juice.
Trimoline is completely optional, it can be rather hard to find and only makes a small difference. Trimoline is an invert sugar and it adds an extra degree of smoothness to the finished Lemon Ice Cream; it also makes the Ice Cream easier to scoop whilst frozen. If you would like to use Trimoline you can follow this recipe to make an Invert Sugar alternative.
- Place your milk and cream along with half the sugar and lemon zest into a sauce pot. Gradually heat up over a low temperature.
- Whilst the liquid is coming up to the boil, add the remaining sugar along with the lemon juice to the egg yolks and beat vigorously. This mixture is ready when it starts to turn white and has increased in volume and thickness. We are looking for the ribbon stage or just before. You can also use an electric mixer to make life easier.
- When the mixture has boiled, reduce the temperature right down. Briskly pour half the liquid mixture on top of the egg and sugar mix, whisking together without hesitation. Pour all of this mix back into the sauce pot and continuously stir over a low heat. Do not leave the mix unattended, it’ll overcook and the eggs will scramble leaving a less then desirable Ice Cream!
- You wan’t to stir this for approximately one minute or until the mix starts to thicken ever so slightly. If you have a temperature probe, the mix is ready when the temperature is between 75 – 82 degrees celsius.
- Pour the mixture through a strainer into a clean bowl and let the mix cool. Overnight in the fridge is best, alternatively you can place the bowl over another bowl with ice and cold water to allow the mix to cool quicker.
- Once cold, pour the mix into an ice cream machine and churn in batches. Remember to only fill the ice cream machine half way as the Ice Cream will roughly double in size whilst churning. When finished, pop in the freezer for a couple of hours and your Homemade Lemon Ice Cream is good to go!
If you haven’t got an ice cream machine, no problem! Place the mix into a plastic container and into the freezer. Stir the mix every hour to break up the ice crystals ensuring an evenly frozen product. I have tried both methods and the ice cream is still delicious when made without an ice cream machine. The trick is to stir very frequently when the Lemon Ice Cream starts to set.
If your passion for Homemade Ice Cream is flaring, check out this amazing Mango Coconut Ice Cream recipe. The tip about the alcohol is a keeper!