No-Churn Lemon Lime Ice Cream
original recipe created by Martha Stewart
INGREDIENTS
½ cup milk
4 cups heavy cream
1 cup sugar
2 large unblemished lemons
3 unblemished limes
6 egg yolks
INSTRUCTIONS
1. In a pan, combine the milk, ½ cup of the cream, sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture without letting it boil, just until the sugar is dissolved, about 8-10 minutes. Set the pan aside for 10 minutes.
2. Whisk together the egg yolks, and slowly whisk in the milk-and-cream mixture. Return to the pan and cook over a low flame, stirring with a wooden spoon, until the mixture thickens to a custard-like consistency, about 8 minutes. Do not let it get too hot, or the eggs will curdle.
3. Pour into a bowl and add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes, and add ¾ cup of the combined juices and the remaining 3 cups of cream.
4. Whisk the mixture well to incorporate some air and ensure everything is combined.
5. Pour into a freezer-safe container (I used a glass bread pan). Freeze for at least 6-8 hours or overnight. If frozen overnight, let it sit out on your counter for 10-15 minutes before serving.
6. Serve with a cone, garnish with a lime slice and lemon zest, and enjoy!
Love,
Colie