4 or more servings
YouTube instructional video is at the bottom
What you’ll need
Heavy Whipping Cream
Whole Milk
Sugar
Salt
4 large Eggs
1 pack Lemon sandwich cookies
Vanilla extract
Lemon extract
1 large lemon
Yellow Gel paste food coloring
Tools you’ll need
1 1/2 quart Ice cream maker
Air tight container or bowl
Mesh strainer
Grater/Zester
Citrus juicer
Plastic wrap
Preparation of ingredients
Step 1- Separate 4 egg yolks from 4 egg whites. Place both in separate bowls.
Step 2- Rinse, zest and cut 1 large lemon in half. Juice both halves of lemon using a citrus juicer. Once done take left over lemon juice and add it into mesh strainer with a small cup underneath it. Discard seeds and pulp from mesh strainer and let lemon juice aside.
Step 3- Break 15 to 20 Lemon cookies into small bite sized pieces. Place into bowl and cover with lid. Place into fridge until ready to be added to ice cream.
Step 4- In a medium sized bowl with the 4 egg yolks, add 2/3 cup sugar and 1/4 teaspoon salt. Stir vigorously with a whisk until mixture is a pale color and set aside.
Making the Lemon custard
Preheat fire to medium high heat.
Step 5- Add 2 cups Heavy whipping cream and 1 cup whole milk. Stir until combined and let come a simmer. Once done turn fire off.
Step 6- Pour Cream/Milk mixture into egg yolk mixture into 3 separate intervals while stirring with whisk. Once done continue stirring with the whisk and add 1 tablespoon lemon juice. If you want a more of a tart ice cream you can add all of the lemon juice. Next add the lemon zest and stir until combined and set aside.
Preheat fire to low heat
Note- If your custard mixture has egg particles in it or it has a egg like smell when done, then you’ve overcooked your custard and will have to remake the custard.
Step 7- Add lemon custard mixture back into a medium sized pot. Stir continuously with a spoon for 6 to 7 minutes. Pour lemon custard mixture into a mesh strainer with a medium sized bowl underneath it. The mesh strainer will have the lemon zest in it and you can add it back into the custard if you like.
Step 8- Add 1 teaspoon vanilla extract, 1 teaspoon lemon extract and 1/8 teaspoon yellow gel paste food coloring. Stir until combined. Carefully add plastic wrap on top of custard and cover with lid. Place into fridge for 8 hours or overnight.
Making your ice cream
Note- Make sure you freeze your ice cream maker base 24 hours before you make your ice cream.
Step 9- Turn ice cream maker on and pour your lemon custard mixture into ice cream maker base and let churn for 10 minutes. Add lemon cookie pieces into ice cream maker base. Use spoon to push the pieces into ice cream maker base. Let churn for 10 minutes.
Step 10- Add Ice cream into an air tight container or bowl. Cover with lid and place into freezer. Soft serve ice cream 5 hours. Firmer ice cream 10 to 24 hours.
YouTube instructional video
