Creamy Lemon Custard Ice Cream

Creamy Lemon Custard Ice Cream

Ingredients:
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– Pinch of salt

Directions:
Start by pouring the heavy cream and whole milk into a medium saucepan. Add in half of your sugar and heat it all over medium heat until it’s warm but not boiling. While that’s heating up, grab another bowl and whisk the egg yolks with the remaining sugar until they turn a lovely pale color. Now, slowly drizzle that warm cream mixture into the egg yolks while whisking continuously (this helps to temper the eggs so they don’t scramble). Once that’s combined, pour everything back into the saucepan and cook it on low heat. Stir constantly until the mixture thickens nicely. When it’s reached that perfect custard-like consistency, take it off the heat and mix in the freshly squeezed lemon juice, lemon zest, vanilla extract, and a pinch of salt. Let this delightful mixture chill completely in the refrigerator. Once it’s nice and cold, it’s time for the fun part: churning it in your ice cream maker according to the manufacturer’s instructions. Finally, scoop your creamy lemon custard ice cream into a container and freeze it until it’s firm. When you’re ready to indulge, enjoy a scoop or two and savor that bright, citrusy goodness!