My freezer woes combined with finishing up my degree and my honours program has kept me away from ice cream making for what feels like forever. However, the summer is here and this is prime ice cream time and I’ve been yearning to get churning. I wanted to do something relatively simple to get me back into it but something that would also remind me how amazing homemade ice cream is. This was the PERFECT kickstart I needed. This is honestly a contender for my all-time favourite ice cream that I’ve made. This flavour combo is a classic for a reason, it’s such refreshing and bright and punchy. 

I’m sorry if this recipe is a bit vague but I didn’t actually measure the lemon and lime juice and zest. I will say that my lime was average sized and my lemon was quite large, I hope that’s somewhat helpful. But honestly it’s not an absolute science. The custard base is all the “science” this recipe needs to work, the additional flavours can always be played with. I am really excited to make this recipe again, it would be DIVINE sandwiched between to soft lemon cookies as an ice cream sandwich or complementing a nice white cake. 

Lemon Lime Ice Cream
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Ingredients
  1. 1.5 cups of heavy cream
  2. .5 cups of milk
  3. 1/4 cup + 2 Tbs white sugar
  4. 2 large egg yolks
  5. 1 lemon (juice and zest)
  6. 1 lime (juice and zest)
Instructions
  1. 1) Whisk the egg yolks in a bowl and set aside
  2. 2) Combine the heavy cream, .5 cups of milk and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon
  6. 6) Remove from heat and allow to cool slightly
  7. 7) Add the lemon and lime juice and zest and stir well
  8. 8) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best
  9. 9) When your ready to churn, give the cold custard base a REALLY good stir and churn according to your ice cream maker's directions. Enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
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