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🍰 Fruity Lemon Ice Cream

656 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Whisk the egg yolks with 170 grams of raw cane sugar until the mixture is creamy and pale.
  2. 2. Bring the milk to a boil in a saucepan.
  3. 3. Slowly pour the hot milk into the egg yolk-sugar mixture while whisking constantly.
  4. 4. Heat the entire mixture on the stove, but do not let it boil again.
  5. 5. Keep stirring until the cream thickens and reaches a creamy consistency.
  6. 6. Remove the cream from the heat and stir occasionally to help it cool down quickly.
  7. 7. Wash the lemons under hot water and dry them thoroughly.
  8. 8. Finely grate the zest from two lemons and squeeze out the juice.
  9. 9. Add three tablespoons of lemon zest and the lemon flavoring to the cooled cream.
  10. 10. Let the cream cool down completely before proceeding.
  11. 11. Whip the cream until it forms stiff peaks.
  12. 12. Gently fold the whipped cream into the lemon cream.
  13. 13. Pour the mixture into a loaf pan.
  14. 14. Place the pan in the freezer for at least three hours.
  15. 15. Peel the remaining lemons and cut the peel into small cubes.
  16. 16. Squeeze the juice from all the lemons.
  17. 17. Strain the lemon juice through a sieve into a saucepan to remove seeds and fibers.
  18. 18. Add the remaining sugar and lemon peel cubes to the juice in the saucepan.
  19. 19. Simmer the mixture for three to four minutes until the sugar is dissolved.
  20. 20. Wash the tarragon, shake it dry, and pluck the leaves from the stems.
  21. 21. Stir the tarragon leaves into the cooled lemon mixture.
  22. 22. Let the lemon mixture cool down completely.
  23. 23. Serve the lemon mixture together with the frozen lemon parfait.

Nutrition per serving