Ingredients
– 1 cup whole milk
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
– 1 tablespoon lemon zest
– 1 cup heavy cream
– 1 teaspoon vanilla extract
Instructions
In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer. Do not let it boil.
In a separate bowl, whisk together the sugar and eggs until pale and well combined.
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract. Allow the mixture to cool to room temperature
Once the custard has cooled to room temperature, stir in the heavy cream.
Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
Pour the chilled custard mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
