Julee Rosso, Sheila Lukins

Lemonade Ice Cream

Preparation info

  • 1 quart

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

When we get nostalgic for those long summer afternoons and fresh lemonade, it’s a treat to make this ice cream. Wonderful served with hot fudge sauce or scooped into a sugar cone.

Ingredients

  • 2 cups whole milk
  • 6 egg yolks
  • ⅔ cup sugar

Method

  1. Heat the milk to a boil in a heavy saucepan. Then cover the pan and remove it from the heat.
  2. Whisk the egg yolks and sugar together in a bowl until thick and light.
  3. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring with a wooden spoon, until it has thickened slightly