Perfect Lemon Icecream
I like homemade icecream…if it’s just right. Sometimes it’s too creamy and it coats the inside of your mouth with a residue of cream. Sometimes it’s too icy and not smooth like icecream ought to be. Sometimes it’s bland. But sometimes you taste that perfectly smooth and delicious homemade icecream that knocks you off your feet. This is it! This icecream is so wonderful that when I eat it I can’t stop myself from closing my eyes and savoring every spoonful.
Submitted by Erin ~ The Sisters Cafe
2 quarts whole milk (8 cups, or half a gallon)
3 1/2 c. sugar
4 eggs, beaten
1 1/2 pints whipping cream (3 cups)
1 T. mexican vanilla (or pure vanilla extract if you don’t have mexican vanilla)
1/2 T. lemon extract
Combine whole milk and sugar and heat over medium heat. Heat until hot but not simmering. Beat eggs in a separate bowl. Slowly pour half of the heated milk into the egg mixture, rapidly stirring the eggs with a wire whisk as you pour (like you would make pudding). Add the egg mixture into the remaining milk, slowly pouring and whisking the milk as you pour. Heat and stir mixture on medium-high heat until it reaches 160°. This should only take 4-5 minutes.
Cool and pour into a metal ice-cream maker canister. Chill in the fridge. Then stir in cream, vanilla, and lemon extract.
*The secret to good homemade icecream is the ratio between salt and ice. For every 2 inches of ice, add a layer of 1/4 c. rock salt. (A ratio of about 5 cups ice to 1 cup salt.)
*It’s important to heat the icecream mixture to 160° like the recipe outlines. Heating an egg mixture to 160° will kill all salmonella that might be present in the eggs. This process doesn’t change the taste or texture of this delicious icecream.