• 1 cup milk
  • 1 cup sugar
  • 6 egg yolks
  • 3 Tbsp grated and finely chopped lemon zest
  • ¾ cup lemon juice
  • 2 cups whipping cream


In a small saucepan combine the milk and sugar. Over medium heat stir to dissolve, until steaming but not boiling. In a heatproof bowl whisk egg yolks. Slowly add the hot milk to the egg yolks whisking all the time. Add the zest. Place the bowl over a pot of simmering water. Cook the mixture stirring constantly with a rubber spatula until thick, 15-20 min. Remove from heat and add lemon juice. Cool, cover, refrigerate overnight to infuse flavors or proceed immediately. Strain through fine sieve into bowl to remove zest if desired. In a separate bowl beat whipping cream to soft peaks. Fold 1/2 cream into cold lemon mixture then fold in remaining cream. Freeze directly in a loaf pan overnight. If very hard let temper in fridge 30 min before scooping and serving.

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