Creamy Raw Milk Lemon Ice Cream

This lovely, sunshiny lemon ice cream is perfect for those warm days or whenever you need a little pick-me-up. The combination of zesty lemon and rich creamy raw milk makes for an irresistible treat!

Ingredients

• 2 cups raw milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• Zest of 2 lemons
• A pinch of salt

Instructions

1. In a saucepan, combine the raw milk and heavy cream and heat over medium heat until warm, but not boiling.
2. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
3. Gradually pour the warm milk mixture into the egg yolk mixture, whisking continuously to temper the eggs.
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. Remove from heat and stir in the freshly squeezed lemon juice, lemon zest, and a pinch of salt.
6. Allow the mixture to cool completely before covering and refrigerating for at least 4 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the mixture to a lidded container and freeze for an additional 2-3 hours until firm.

Flavor Profile

This creamy lemon ice cream bursts with tangy citrus flavors balanced perfectly with the richness of raw milk. It's bright, refreshing, and sweet, making every mouthful a delightful experience.

Enjoy every scoop, dear! If you need any adjustments or have more questions, feel free to ask!