Lemon ice cream


Light delicious velvety lemon ice cream for the end of a meal that will impress and excite! We make the taste as sour as we want, I suggest to my own taste… as much as! I would like you to try it to taste a special ice cream with a very delicate taste.


  • 250 gr milk
  • 250 g whipped cream (the green package)
  • 120 g egg yolks
  • 70 g sugar
  • 1 vanilla
  • Grate a lemon
  • Juice from a juicy lemon
  • 4-5 drops of pastry yellow color (optional)


  1. Put the milk and cream in a saucepan
  2. Beat the yolks with the sugar and vanilla in a bowl to homogenize our ingredients very well.
  3. Once it boils, we incorporate our materials by throwing little by little (like a thread) and beating intensively.
  4. Prepare in a bowl of water and ice (ben marie) and add the saucepan until it stops burning.
  5. Add the zest and juice, (and the pastry color if desired) Mix well.
  6. Place our mixture in a bowl and put it in the freezer for about an hour until it starts to coagulate.
  7. Beat it again with the mixer until fluffy. Put it back in the freezer. Repeat this process 3-4 times. The more times we repeat it, the fluffier it will become.

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