- 200 ml full fat milk
- 200 ml heavy cream
- 75 gram sugar
- 2 lemons (zest and juice)
- 5 egg yolks
- Ice cream maker, we used a “Magimic turbine a glace”
- Electric mixer, or use a large bowl and whisk
- Small saucepan
- Silicone spatula
- Citrus juicer
Preparation — 20 minutes
START by seperating the egg yolks from the egg whites, use the remaining egg whites for another recipe such as a pavlova or a dessert with meringues. You can store egg whites in the refrigerator for up to 2 days, or up to 3 months frozen.
GRATE the lemons and squeeze juice out of them. MIX heavy cream, full fat milk, lemon zest- and juice into a small saucepan. HEAT up using medium-high heat, make sure the mixture doesn’t get too hot.
USE a elecric mixer or a basic whisk to beat the egg whites + 75 gram together until white and foamy. CAREFULLY pour the warm mixture together with the egg whites while beating. The egg whites will cook when beating too hard or too fast, so keep that in mind.
POUR the mixture back into the pan and cook using low heat. KEEP stirring to prevent burning. It’s best to use a silicone spatula for this, since you can use it to scrape the bottom of the pan without missing anything. You’ll notice when the mixture has been cooked well by running your finger through the spatula. If you can clearly see a clear stripe, it’s ready. Let the mixture cool off completely before pouring it into the ice cream maker.
Finishing up the lemon ice cream — 40 minutes
This is the easiest part of the recipe. POUR the mixture into the ice cream maker and turn it on for about 40 minutes, depending on how powerfull the machine is. TRANSFER the lemon ice cream into a airtight (plastic) container, store into the freezer. Enjoy!