Lemon And Vanilla Ice Cream
Creamy lemon and vanilla ice cream with a rich custard base, perfect for summer gatherings and those who love a tangy, sweet treat with floral vanilla notes.
Ingredients
Instructions
- Combine half and half, 1/3 cup sugar, and the split vanilla bean in a medium saucepan and scald the mixture.
- Scrape the vanilla bean seeds into the mixture and discard the bean.
- In a bowl, whisk the egg yolks with the remaining 1/3 cup sugar until doubled in volume.
- Gradually whisk the hot half and half mixture into the egg yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring until the custard thickens, about 3 to 4 minutes. Do not boil.
- Transfer the custard to a bowl and chill thoroughly.
- Before freezing, add lemon juice and a pinch of salt to the custard.
- Process the mixture in an ice cream freezer according to the manufacturer's instructions.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of half and half or combining it with whole milk. If you don't have a vanilla bean, pure vanilla extract can be used instead, but add it after cooking. Make sure to whisk the egg yolks thoroughly to prevent scrambling when adding the hot mixture. This ice cream pairs beautifully with Buttermilk Spice Cake for a delightful dessert combo.
Serving Suggestions
Serve this refreshing lemon and vanilla ice cream in chilled bowls or cones. It can be garnished with fresh berries or a drizzle of lemon zest syrup. Consider pairing it with a slice of Joy'S Delight for a delightful contrast in flavors. For an extra touch, add a sprinkle of crushed graham crackers on top.
Storage & Reheating
Store the ice cream in an airtight container in the freezer for up to two weeks. To maintain its texture, press a piece of parchment paper directly onto the surface before sealing. If it becomes too hard, let it sit at room temperature for about 10 minutes before scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon And Vanilla Ice Cream contains roughly 229 calories, with 10g protein, 15g carbohydrates, and 15g fat. It is a good source of protein (19% of the Daily Value), vitamin C (16% of the Daily Value), and iron (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor instead of lemon?
Yes, you can substitute lemon juice with other citrus juices like lime or orange for a different flavor profile. However, adjust the sweetness according to the acidity of the juice you choose.
What if I don't have an ice cream maker?
If you don't have an ice cream maker, you can pour the custard into a shallow dish and freeze it. Stir it every 30 minutes for about 2-3 hours to incorporate air and prevent ice crystals from forming.
How can I make this ice cream dairy-free?
To make a dairy-free version, substitute half and half with coconut milk or almond milk and use a dairy-free cream substitute. Ensure that the sugar and egg yolks are mixed well to achieve a similar custard texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).