I finally decided to create a blog for all of my random projects so I can share pictures, recipes, patterns, etc with everyone. Enjoy!
Thomas & I combined a few ice cream recipes to come up with a really good lemon ice cream recipe. It is pretty lemon-y so if you don't like a lot of lemon, you might want to cut back on the lemon zest or lemon juice. It's still yummy nonetheless!
Lemon Ice Cream
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
zest of one medium lemon, about 1 tablespoon
juice of three fresh medium lemons, about 3/4 cup
Whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Add lemon juice and lemon zest and mix until combined. Refrigerate the mix for a few hours until thoroughly chilled to help the ice cream freeze faster when you churn it. Pour the mix into your ice cream maker and churn according to the manufacturer's instructions. Transfer the ice cream to a freezer safe container and freeze for at least 4 hours to cure.
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