Lemon and Vanilla Ice Cream 2/3 cup sugar 1 vanilla beans 4 egg yolks 1/4 cup fresh lemon juice Gradually whisk in the cream mixture into the yolk mixture. Return mixture to saucepan and stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill. Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturers instructions. |
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