We love anything Lemon. This ice cream is so lemony and delicious.
Lemon Drop Ice Cream
1 1/2 cups Heavy Cream
1 1/2 cups Whole Milk
1 cup Sugar, divided
4 large Eggs
1/2 teaspoon Lemon Zest
1/3 cup fresh Lemon Juice
1 teaspoon Vanilla Bean Paste
Lemon Hard Candies, crushed
Combine milk, 2/3 cups sugar, and heavy cream in a heavy saucepan over medium high heat. Bring mixture to 175F degrees, stirring occasionally.
Meanwhile, combine the eggs with remaining 1/3 cup sugar in a medium bowl and beat with electric mixer until pale yellow and thick, about 2 minutes.
Remove 1/2 cup of the hot milk mixture from the saucepan and add slowly to the beaten egg while whisking vigorously. Whisk the mixture back into the saucepan. Over low heat, cook mixture until it reaches 108F degrees, stirring constantly, about 5 minutes. The custard should be the thickness of heavy cream but should not boil or bubble. If the mixture starts to look like it’s going to break a boil, take it off the heat for a few moments and stir vigorously.
Pour custard through a fine-mesh strainer into a glass bowl. Stir the Vanilla Bean Paste, Lemon Zest, and Lemon Juice into the mixture.
Place bowl into a large bowl filled halfway with ice water to cool. When mixture reaches room temperature, cover bowl with plastic wrap and refrigerate. It’s best to refrigerate overnight.
When the mixture is chilled, stir and place into ice cream machine as per instructions. When done, transfer ice cream to an airtight container. Freeze until firm, 1 to 2 hours.
Serve with crushed lemon candies on top.