Creamy Raw Milk Lemon Ice Cream

Instrucciones

1. 1

   In a saucepan, combine the raw milk and heavy cream and heat over medium heat until warm, but not boiling.

2. 2

   In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.

3. 3

   Gradually pour the warm milk mixture into the egg yolk mixture, whisking continuously to temper the eggs.

4. 4

   Return the combined mixture to the saucepan and cook over low heat, stirring frequently until it thickens slightly and coats the back of a spoon (about 10 minutes).

5. 5

   Remove from heat and stir in the freshly squeezed lemon juice, lemon zest, and a pinch of salt.

6. 6

   Allow the mixture to cool completely before covering and refrigerating for at least 4 hours or overnight.

7. 7

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

8. 8

   Transfer the mixture to a lidded container and freeze for an additional 2-3 hours until firm.