Homemade lemon ice cream is a refreshing and tangy treat that can be enjoyed all year round. Unlike store-bought ice cream, this homemade version allows you to control the ingredients and customize the flavors to suit your preferences.
This recipe is especially convenient because it doesn’t require any special equipment or baking, making it accessible for everyone, even those with limited kitchen tools.
Ingredients
50 g (1.76 oz) sugar
Zest of 1 lemon
150 ml (5.3 fl oz) water
Juice of 2 lemons (about 60 ml or 2 fl oz)
2 egg yolks
25 g (0.88 oz) cornstarch
Juice of 1 lemon (about 30 ml or 1 fl oz)
100 g (3.5 oz) condensed milk
150 ml (5.3 fl oz) whipping cream
Optional: Cinnamon, cocoa, or chocolate for decoration
Instructions
Prepare the Lemon Mixture:
In a saucepan, combine 50 g of sugar, the zest of 1 lemon, and 150 ml of water.
Add the juice of 2 lemons (about 60 ml), straining to remove seeds and pulp.
Cook the mixture over medium heat, stirring constantly until it reaches a boil.
Prepare the Egg Mixture: 4. In a separate bowl, whisk 2 egg yolks and 25 g of cornstarch until smooth. 5. Gradually add a small amount of the hot lemon mixture to the egg yolks, whisking constantly to temper the eggs. 6. Return the egg mixture to the saucepan and cook, stirring constantly, until it begins to thicken and boil. Let it cool down.
Combine Ingredients: 7. Stir in the juice of 1 lemon (about 30 ml) into the cooled mixture, straining to remove any pulp. 8. Add 100 g of condensed milk to the mixture and beat until well combined and smooth.
