Try this Lemonade Ice Cream recipe, or contribute your own.
- Carbohydrate 18.4691250016932 g
- Cholesterol 1327.63 mg
- Fat 52.79057 g
- Fiber 2.09100007146994 g
- Protein 21.9503700000746 g
- Saturated Fat 24.688985 g
- Serving Size 1 1 qt. (376g)
- Sodium 179.475500000196 mg
- Sugar 16.3781249302232 g
- Trans Fat 4.106552 g
- Calories 632 calories
Step-by-step
- Heat the milk to a boil in a heavy pan.
- Cover and remove from heat.
- Beat the egg yolks and sugar together in a bowl until light and thick.
- Slow pour the hot milk into the egg mixture, whisking constantly.
- Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
- Do not allow it to come to a boil or it will curdle.
- Add in lemon extract, zest, and juice.
- Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled.
- At least 3 hours.
- Freeze in the mixture in your ice cream maker.
- Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
- Place in freezer to set up further.
Swapping bottled juice for fresh lemons alters the structural chemistry of frozen dairy by introducing variable acid levels that can prematurely curdle proteins if added to the hot milk base without tempering. Fresh juice provides volatile aromatic compounds that volatile heat destroys, which is why balancing the raw acidity with concentrated fruit extracts creates a multi-layered citrus profile that remains vibrant even after freezing at minus twenty degrees Celsius. When selecting fruit, heavier lemons yield higher juice percentages and contain more essential oils in the flavedo, meaning zesting only the bright yellow outer layer avoids bitter albedo compounds.
Mastering the Custard Base
Heating whole milk until small bubbles form around the perimeter of a heavy-bottomed saucepan prepares the dairy to gently cook egg yolks without scrambling them. Whisking the sugar and yolks together until the mixture falls in thick ribbons incorporates air that lightens the heavy fat content of the dairy. Pouring the hot liquid slowly into the egg bowl while maintaining vigorous motion prevents thermal shock. Stirring continuously over low heat until the custard coats the back of a wooden spoon—leaving a clean path when dragged with a finger—signals proper starch-free thickening. Chilling this base for at least three hours allows milk fats to solidify fully, producing a smoother mouthfeel once churned.
- If the custard begins to show small lumps, strain it immediately through a fine-mesh sieve before chilling.
- Adding the frozen lemonade concentrate too early in the churning cycle reduces overrun due to excess sugar density.
- Store the finished dessert in an airtight container pressed directly against the surface to prevent ice crystal formation during a two-week storage window.
