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Lemon Velvet Ice Cream

Lemon Velvet Ice Cream

I found this gem of a recipe tucked away in my Mom’s vast collection. The name alone was intriguing enough to give it a try.

And it did not disappoint! Milk blended with heavy cream and fresh lemon juice plus more citrus flavor through the zest of lemons. Add a touch of pure lemon extract and enough sugar to sweeten the batch and lemon heaven is around the corner.

One would expect that this type of creamy results could only be achieved through a cooked custard-based ice cream. But the lemon juice brings a complete transformation to the milk and cream turning it into a rich, thick base that will surprise you.

This recipe yields about two quarts of ice cream making it perfect for entertaining. And you can freeze the mixture in an ice cream maker or pour it directly into a container and freeze it overnight. It’s a ridiculously easy way to create a delectable frozen treat.

The result is a cross between a rich ice cream, a lemon sherbet with the silkiness of cheesecake – it is like lemon velvet on the tongue!

Lemon Velvet Ice Cream

2-1/2 cups milk

2-3/4 cups heavy cream

2 to 3 cups of sugar, to suit your taste

2 teaspoons lemon extract

Zest of 4 lemons, about 1 tablespoon

Juice of 4 lemons, about ½ cup

Pour the milk and the heavy cream into a large container – I use an 8-cup measuring cup. Add 2 cups of the sugar and whisk until the sugar is mostly dissolved, about 2-3 minutes. Check the sweetness and add more sugar if needed.

Stir in the lemon extract, the lemon zest and the lemon juice. Whisk until smooth and the lemon zest is mixed into the milk and cream. The mixture will immediately thicken as the milk and cream react to the lemon juice.

If you’re processing the mixture through an ice cream maker, cover and refrigerate until well chilled, about 4 to 6 hours or overnight. Pour the chilled mixture into an ice cream maker and process until it reaches your preferred consistency.

You  can also pour the ice cream mixture into a container and freeze until firm, about 8 hours or overnight.

Lemon Velvet Ice Cream, courtesy of Preserving Good Stock

August 3, 2018

Milk blended with heavy cream plus citrus flavors from the zest and juice of fresh lemons. Add a touch of pure lemon extract and enough sugar to sweeten the batch - lemon heaven is around the corner!

By:

Ingredients
  • 2-1/2 cups milk
  • 2-3/4 cups heavy cream
  • 2 to 3 cups of sugar, to suit your taste
  • 2 teaspoons lemon extract
  • Zest of 4 lemons, about 1 tablespoon
  • Juice of 4 lemons, about ½ cup
Directions
  • Step 1 Pour the milk and the heavy cream into a large container – I use an 8-cup measuring cup. Add 2 cups of the sugar and whisk until the sugar is mostly dissolved, about 2-3 minutes – check the sweetness and add more sugar if needed.
  • Step 2 Stir in the lemon extract, the lemon zest and the lemon juice. Whisk until smooth and the lemon zest is mixed into the milk and cream. The mixture will immediately thicken as the milk and cream react to the lemon juice.
  • Step 3 If you’re processing through an ice cream maker, cover and refrigerate until well chilled, about 4 to 6 hours or overnight.
  • Step 4 Pour the chilled mixture into an ice cream maker and process until it reaches your preferred consistency.
  • Step 5 You can also pour the ice cream mixture into a container and freeze until firm, about 8 hours or overnight.


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