Summer’s just begun, which means the days will be getting better and better. This also means that some days will be hotter than others, and on those days, it’s best to reach for something cool and refreshing. When it comes to summer refreshment, nothing beats the classics like cold lemonade or an ice cream cone. These classics remain alive for good reason, but why be forced to choose between one or the other when we can simply have both in one convenient package? Lemon ice cream is the perfect answer when you crave the zesty refreshment of lemonade and the smooth, creamy comfort of ice cream.
Our favorite little secret is adding ginger snaps to this recipe for some extra texture and spice.
Know what we also love? We love serving this lemon ice cream with our nostalgia-inducing rhubarb crisp.
Thanks to Debi at Life Currents for this delicious recipes!
- ½ cup fresh lemon juice (from 5-6 large lemons)
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 cup sugar
- 1 teaspoon lemon extract
- 2 cups (1 pint) light cream or whipping cream
- pinch salt
- In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes. Allow the lemon curd to cool slightly, and stir in the extract, cream, and salt. Cover and refrigerate until cold or overnight.
- Stir the cold custard well, then freeze in your ice cream machine according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, freezer at least 2 hours.