Lemon Ice Cream Recipe

• aktiv tid: 20 minutes
• total tid: 8 hours 20 minutes

Ingredienser

1 tbsp brown sugar¼ tsp kosher salt

1 cup graham cracker crumbs

3 tbsp melted unsalted butter

1 tbsp brown sugar

1/4 tsp kosher salt

2 cups cold 35% whipping cream

1 can sweetened condensed milk, approximately 300 ml

finely grated zest of 2 lemons

1/4 cup fresh lemon juice

1 tsp vanilla extract

1/4 tsp kosher salt

3/4 cup cold lemon curd

additional graham crunch and lemon zest, for serving

Fremgangsmåte

Place a pan over medium heat. Add the melted butter, graham cracker crumbs, brown sugar, and salt.

Toast the crumbs, stirring occasionally, until lightly browned and fragrant.

Remove from the heat and allow the mixture to cool completely.

In a large bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, vanilla extract, and salt.

The mixture should thicken slightly.In a separate bowl, whip the cold cream until it reaches soft-medium peaks.

Fold approximately one-third of the whipped cream into the lemon mixture to lighten it.

Gently fold in the remaining whipped cream until no white streaks remain.

Spoon half of the ice cream mixture into a loaf pan or freezer-safe container.

Add ¾ of the lemon curd in small dollops, then sprinkle ¼ of the graham cracker crunch over the top.

Cover with the remaining cream mixture and finish with six small dollops of the remaining lemon curd.

Drag a knife through the mixture two or three times, leaving the lemon curd in visible ribbons.

Cover the container tightly and freeze for at least 8 hours, preferably overnight.

Let the lemon ice cream soften at room temperature for 5–10 minutes before scooping.

Serve with additional graham crunch and lemon zest.

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