Lemon ice cream is like no other flavor you've ever had. The secret to this simple, bright recipe is fresh lemon juice and lots of zest. Unlike a sharp lemon sorbet, this ice cream is smooth and creamy from whisking in egg yolks and cream.
Mix the heavy cream, milk, sugar, zest, and salt in a medium pot over the stove. Warm over medium-high heat until you see bubbles on the surface, approximately 9 minutes. Whisk occasionally. Remove from the heat as soon as you see it boil.
Whisk the yolks in a large mixing bowl. Steadily and slowly pour the warm cream mixture into the yolks, whisking constantly to prevent the yolks from cooking.
Return to the pot and warm on the stove for 3-5 minutes until the mixture coats the back of a spoon. This means, you can run your finger through the liquid and when it won't fill back in where you drew a line with your finger.
Stir in the lemon juice. I highly recommend blending in a high speed blender for the most luscious texture and flavor. Cool the mixture in the fridge or use an ice bath to save time.
Pour the chilled lemon mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer's instructions.
Transfer ice cream to a freezer-safe container; press a sheet of parchment paper or plastic wrap directly on surface, and seal with an airtight lid. Place in freezer at least 4 hours or overnight.
# of lemons - I've included the measurements in case your citrus contains less juice. I used 5 lemons total for juice, and zested 3 of these.Mix-and-match: Use any citrus following the ratios in this recipe. Try mandarin oranges or tangerine.