Tart Lemon Ice Cream {Secret Recipe Club}

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Tart Lemon Ice Cream

I got an ice cream maker for Christmas this year. It’s the attachment for my KitchenAid, so I love that it’s not really a whole other appliance to store. I just throw the bowl in my chest freezer to keep it cold, and the couple other pieces up with the rest of my KA stuff.

But I had only made ice cream once! What is my problem? And that time it was a simple coconut milk ice cream for when we had David off dairy. That one turned out hard as a rock in the freezer, although the kids still loved it! But I was unsure of how to proceed with a more “normal” ice cream.

Enter: Secret Recipe Club. I make all kinds of crazy things for the SRC, because someone else made them first! This month I was assigned to Little Bit of Everything. Blogger Julie makes her home in Nebraska, and uses the blog to cook through her cookbooks, clippings, and other collected recipes. (I need to do that a lot more! Like, blog through my monstrous Pinterest recipe collection.)

Julie has tons and tons of recipes; some of the ones I want to try are Sour Cherry Crisp, Oatmeal and Cream Cheese Butterscotch Bars, and Pineapple-Glazed Baby Back Ribs. But like I said, I decided to try out of her ice cream recipes. This Lemon Cream Ice Cream is from the Jeni’s Splendid Ice Cream at Home cookbook. I’ve never had Jeni’s ice cream, but I have heard rumors about its amazingness! And this ice cream turned out pretty much perfect. It is very, very tart and lemony, but the insane creamy texture from the milk, heavy cream, and cream cheese balances it out nicely. With some graham crackers for an ice-cream sandwich, it tastes like a lemon cream pie!

Lemon Ice Cream Sandwiches

Tart Lemon Ice Cream

Yield: about 1 quart ice cream

Ingredients

    for lemon syrup
  • 2-3 lemons
  • 2 T sugar
  • for cream base
  • 1 T + 1 tsp. cornstarch
  • 2 c. whole milk
  • 1 1/2 oz. cream cheese, room temperature
  • 1/8 tsp. fine salt
  • 1 1/4 c. heavy cream
  • 2/3 c. sugar
  • 2 T light corn syrup
  • lemon zest from 2 lemons (from above)

Instructions

Lemon Syrup

Use a vegetable peeler to peel big strips of zest from two lemons; set aside. Juice the lemons to get 1/2 cup of juice. Place juice and 2 T sugar in a small saucepan over medium heat. Heat and stir until sugar dissolves. Pour into a measuring cup and place in the refrigerator to cool.

Ice Cream Base

To prepare, measure out the two cups of milk. Then, measure cornstarch into a small bowl. Add 2 Tablespoons of the milk and whisk to make a slurry. Set aside. In another small bowl, whisk salt into cream cheese and set aside. Fill a large bowl with ice and water.

In a large saucepan over medium-high heat, combine remaining milk, heavy cream, sugar, corn syrup, and the zest from the lemons. Bring to a bubble and let boil 4 minutes, stirring occasionally as needed. Remove from heat; add cornstarch slurry to the pot and whisk. Return to heat and let cook until it thickens somewhat, about 1 minute.

Remove from heat; whisk in cream cheese mixture. Pour ice cream base into a gallon-size freezer bag and seal; then place the bag in the ice water, submerging. Let sit for about 30 minutes, until the mixture is cool.

To make the ice cream

Set up your maker per instructions. Remove zest strips from the ice cream base, then add base to the maker. Start it up, then drizzle in the lemon syrup. Let churn until ice cream is the consistency of soft serve. Remove to a container with an airtight lid, pressing parchment paper onto the top of the ice cream before sealing with lid. Freeze for 2-4 hours before eating.

http://www.jessieweaver.net/2016/04/tart-lemon-ice-cream/

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10 thoughts on “Tart Lemon Ice Cream {Secret Recipe Club}

  1. This sounds amazing! I love anything lemon and I will for certain being trying this recipe. BTW, I had your blog this month. It was so much fun to cruise through. Loved the Blueberry Cream Cheese Coffee Cake! You are so spot on about that recipe.

  2. I adore by KA ice cream attachment, I need to use it more! My secret to keeping ice cream creamy in the freezer is a little (tablespoon or two) of alcohol. You do not taste it, but it keeps the ice cream from freezing too hard. Or just eat it all!

  3. I’m drooling – stop teasing me! I love lemons and this sounds so delicious. Have any left you can pass my way? Seriously, I need to get that KA attachment so I can whip up some of this lemon ice cream for myself.

  4. I have an ice cream maker and I love using it in summer! I’ve never tried a lemon ice cream though and this one sounds beautiful – tart but creamy as well!

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