>Lemon Ice Cream with Graham Cracker Crumbs

2 Aug

No, I did not buy this ice cream from the corner store. Yes, I made this ice cream from scratch with real lemons, some quality dairy products, a touch of sugar, and lots of love. And I added crumbled graham cracker crumbs (I used Trader Joe’s whole wheat cinnamon graham crackers) to this ultimate lemon ice cream just because, well, what the heck, right?!

Lemon ice cream with graham cracker crumbs. Eaten out of some fancy china, eaten out of the container, or eaten straight from the ice cream maker…it’s just that good…

Lemon Ice Cream with Graham Cracker Crumbs

adapted from Tartlette

Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar or 2/3 cup agave nectar
pinch of salt
4 egg yolks
1 cup milk
2 cups heavy cream

cinnamon graham crackers or gingersnaps, broken into tiny bite-size pieces

In a non-reactive bowl, mix the lemon zest, juice, sugar, and salt. Refrigerate 1-2 hours to blend flavors.

Pour your 2 cups of cold cream into a bowl or bucket and set a fine mesh strainer over the top.

In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan. Pour the milk over the eggs, stirring constantly, and return combined mixture to the saucepan and gently heat until the mixture slightly starts to thicken and coats the back of a spoon.

Pour through the fine mesh strainer into the cold cream.

Set the milk and cream mixture over a larger bowl of ice water until cold. Refrigerate until completely chilled. Combine the milk/cream mixture with the lemon slush mixture. Spin in the ice cream maker according to the manufacturers instructions. In the last few minutes of churning, add your graham cracker crumbs.


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