New This Month

Rich Lemon Ice Cream

  • Yield: Makes 1 quart

Source: Martha Stewart Living, May 1999


  • 4 large egg yolks
  • 2 large eggs
  • 1 1/4 cups sugar
  • 3/4 cup freshly squeezed lemon juice (4 or 5 lemons)
  • 1 tablespoon grated lemon zest
  • 1 1/4 cups heavy cream
  • 1 cup milk


  1. Prepare an ice bath. In a medium saucepan set over medium heat, whisk together yolks, eggs, sugar, lemon juice, and zest.

  2. Using a wooden spoon, stir constantly until mixture coats the back of the spoon, 7 to 8 minutes. Remove from heat; stir in cream and milk. Pour mixture through a fine sieve into a clean bowl. Chill over the ice bath or overnight in the refrigerator.

  3. Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.

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