Creamy Raw Milk Lemon Ice Cream
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Ingredients
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.
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!
