Friday Favorite - Lemon Ice Cream

Friday, August 15, 2008, by Leigh Anne

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The temperature hit 100 degrees here in Portland today- at least that’s what my car said and it is suppose to be even hotter tomorrow. Not being a “hot weather girl” I am grateful that we don’t have too many of these days in Oregon each year.

But when it gets hot like it did today nothing sounds or tastes better than ice cream - especially homemade ice cream.

It has been a while since I have shared a lemon recipe so I decided that homemade lemon ice cream was what we needed. We have made this particular lemon ice cream at our house for over 30 years! The recipe was given to us by a friend of my mother’s when we lived in Alta Loma, California.

As you know, I love lemon and this lemon ice cream is perfect. The original recipe calls for raw eggs and I must admit - I make it with raw eggs. I have done so for over 30 years and so far so good. I also eat raw cookie dough!

But if you don’t eat raw eggs you can pasteurize your eggs by mixing the eggs and milk to make a custard base and then cook to an internal temperature of 160 degrees Fahrenheit, which will destroy salmonella, if present. Use a food thermometer to make sure the mixture reaches the correct temperature. After cooking, chill the custard thoroughly before freezing.

This time I made the ice cream in my table top Cuisinart ice cream maker so I cut the recipe in half - if you are using a full size, electric ice cream maker you can use the full recipe.

I served it with some mini lemon butter cookies I bought at Target - aren’t they cute!

If it’s hot where you are - stay cool! Enjoy some ice cream!

Homemade Lemon Ice Cream
4 eggs, well beaten
2 1/2 cups sugar
6 cups whole milk
2 cups whipping cream
1 can evaporated milk
1/2 tsp. salt
1 1/2 tsp. lemon extract
1 1/2 tsp. vanilla extract
Add sugar and beaten eggs slowly, beat well. When stiff add remaining ingredients. Mix well and pour into freezer and freeze according to manufactuers directions.

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