Lemon Ice Cream

Oh lemons, you are delicious. You make good things to drink, you spice up soup, you freshen up salad dressing and you make AMAZING ice cream.

I was inspired after making some blueberry preserves from a you pick day. I didn't know how I was going to eat a whole jar, so I decided to make some ice cream to go with it. Vanilla is boring so lemon it was.

The recipe combines both lemon zest and juice for extra lemony flavor.

Sometimes with citrus ice cream it can end up being not as smooth or more like a sorbet. I decided to sort-of-double it to make sure it was more creamy.

Also, I recommend using Joy's tip of combining the zest and sugar first to release the flavors of the zest come out more.

Besides that it's just like making a typical custard. Eggs, half and half, vanilla bean all combine and are heated over medium heat. Whisking constantly to make sure it doesn't get overcook or start to stick to the pan.

Let it chill overnight and you are in business to make your ice cream! Take out the vanilla bean first. 

Its good on its on or great with blueberry topping too. Adding some melted white chocolate chips to the top too would be extra delicious. Enjoy!

Lemon Ice Cream

(adapted from Epicurious)

Ingredients

• 2 tbsp lemon zest
• 1 cup fresh lemon zest
• 1 and 1/2 cup sugar
• 6 large eggs
• 3 cups half-and-half
• 1 vanilla bean with seeds removed

To Make

1. In a saucepan, combine sugar and lemon zest to release some of the flavors. Then, whisk in lemon juice, 2 cups half-and-half, eggs and vanilla bean. 
2. Heat over medium heat, stirring constantly. Keep on heat just until it comes to a simmer, immediately remove from heat. Strain through mesh sieve into medium bowl and add vanilla bean.
3. Cover and chill overnight. When cool and ready to make ice cream, whisk in last cup of half and half and make according to ice cream maker directions. Freeze to desired consistency and enjoy!

I served it with blueberry preserves made from this recipe (without the final canning step)