This lemon ice cream is light, fluffy, and creamy! There is a powerful kick of lemon which creates a fresh and lively flavour to the overall ice cream. Serve with another dessert or on its own. We recommend the BK Blueberry and Lemon Cheesecake.
2 cups caster sugar
1/2 cup water
zest of 3 lemons
3 cups thick, heavy cream
1 cup full-cream milk
60 g unsalted butter
8 egg yolks
1 cup fresh lemon juice (about 4 medium lemons)
Method Heat 1/2 of the caster sugar and the water in a medium saucepan over a medium high heat. Once the sugar dissolves leave to boil for 5 minutes.
Remove from the heat and leave to cool at room temperature.
Heat the cream, milk, sugar and butter in a medium sauce pan over a medium high heat whilst the cream is heating. Stirring constantly, heat until sugar dissolves. Bring to the boil, it will immediately foam up so reduce the heat to low.
Whisk the egg yolks and the remaining 1/2 cup of caster sugar for about 4 minutes, while the cream is on the heat.
Pour the cream into the bowl with the egg yolks and stir until combined. Transfer the mixture back to the saucepan on a medium high heat, stirring constantly. Bring to a temperature of 85˚C (185˚F), around 3 minutes.
Remove from the heat and transfer to a stainless-steel bowl and place into an ice bath.
Stir regularly as the mixture in the centre will be warmer than the mixture in contact with the bowl. Wait around 15 minutes until the temperature drops to 5-7˚C (40-45˚F).
Add the cooled lemon syrup once the mixture has cooled and stir until combined.
Freeze in a covered container and place into the freezer for 3-4 hours before serving.