Lemon Ice Cream
6 servings
30 minutes
Lemon ice cream is a refined treat that comes to us from sunny Italy, where freshness and lightness of flavors are valued. Its delicate texture and refreshing citrus aroma make it the perfect dessert for warm days. With a creamy base and bright lemon hue, it is both sweet and slightly tangy, refreshing and velvety. Traditionally, this ice cream is served after a rich dinner to refresh the taste buds and add lightness to the meal's conclusion. It pairs wonderfully with berries, mint, or even a bit of bitter chocolate, creating a harmony of flavors. This dessert is a true homage to the Italian art of ice cream making—simple in its composition but magnificent in sensation.
1
Beat the yolks with half the sugar until creamy. Pour the milk, zest, and remaining sugar into a pot and bring to a boil. Add the egg mixture and mix well. Pour the mixture back into the pot and cook on low heat, stirring, until thickened, but do not let it boil.
- Egg yolk: 5 piece
- Sugar: 125 g
- Milk: 500 ml
- Lemon zest: 2 tablespoons
- Sugar: 125 g
2
Pour the mixture into a bowl, add lemon juice and cream. Mix, pour into a container. Close and place in the freezer. Stir every 30 minutes until the ice cream sets.
- Lemon juice: 185 ml
- Cream: 3 tablespoons
