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Lemon Ice Cream Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Lemon Syrup:

2-3 Lemons (enough to make ½ cup juice)
2 tbsp. Granulated Sugar

Ice Cream Base:

2 c. Whole Milk
1 tbsp. + 1 tsp. Cornstarch
1 ½ oz. (3 tbsp.) Cream Cheese, softened
⅛ tsp. fine Sea Salt
1 ¼ c. Heavy Cream
⅔ c. Granulated Sugar
2 tbsp. light Corn Syrup
1 tsp. fine Lemon Zest (reserved from lemons)

½-1 c. shredded sweetened Coconut, toasted (optional)

Directions:
Directions:
Lemon Syrup:
1. Remove zest from lemon and reserve. Squeeze enough juice to make ½ cup.

2. Combine the lemon juice and the sugar in a small saucepan and bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and cool slightly. Cover and refrigerate until chilled.

Ice Cream Base:
1. In a small cup, mix 2 tbsp of the milk with the cornstarch to make a smooth slurry.

2. In a medium bowl. whisk (I use a fork) the cream cheese with the salt until smooth.

3. Combine the remaining milk, cream, sugar, corn syrup and lemon zest in a 4-qt saucepan. Bring to a rolling boil over medium high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook, stirring with a heat proof spatula until slightly thickened, about 1 minute. Remove from heat.

4. Gradually whisk the hot milk mixture, a little at a time, into the cream cheese mixture until smooth. Pour the mixture into a 1 gallon Ziplock freezer bag and seal.

5. Fill a large bowl with ice and water. Submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold.....20-30 minutes. I normally complete recipe to this point the day before and chill the cooled ice cream base (in the bag) in the frig.

6. Snip the corner of the sealed bag and squeeze the ice cream base into the frozen canister of your ice cream freezer. Turn on machine and pour lemon syrup through the opening in the top of the machine. Continue to spin ice cream until thick and creamy.

7. Pack ice cream in a freezer storage container, layering with toasted and cooled coconut. Do not stir. Cover and freeze in the coldest part of your freezer at least 4 hours before serving.

Number Of Servings:
Number Of Servings:
1 to 1-1/2 quarts
Personal Notes:
Personal Notes:
I have two ice cream cookbooks that I really like. This recipe came from one of them....Jeni's Splendid Ice Creams at Home, by Jeni Britton Bauer. It is a wonderful read, even if you don't want to make ice cream! Jeni has created a unique ice cream base, and all of her ice cream reipes begin with this base recipe. She opened her first "Jeni's Splendid Ice Creams" in 2002 (in Ohio), and now has a wild following through her store fronts and mail order buisness. I first heard Jeni's story years ago when she was interviewed on NPRs, The Splendid Table. Her recipes are luscious and unique, and utilizes local dairy farm cream and milk, and(if possible)farmers market produce. Hope you enjoy this lemon ice cream!

 

 

 

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