Since spring is right around the corner, and summer will soon follow, I'm beginning to think of spring and summer flavors, and lemons would be at the top of my 'favorite flavor' list. I love just about anything lemon, and this lemon ice cream is the best ice cream (lemon, or otherwise), I have ever eaten. I had a hard time stopping last night after the first serving...so I didn't! I had a second serving.
For this recipe I suggest juice lemons, with very thin skin, as they produce the most juice per lemon. Meyer lemons would work, as well, but if you use Meyer Lemons, you may want to cut back on the sugar a bit. Meyer lemons do not have as much tartness as other varieties, and too much sugar hurts the delicate balance of sweet and tart this recipe should produce.
I offer you a 'cook', as well as a 'no cook' version. Choose the option that is best for you, and the amount of concern you have regarding the consumption of raw eggs.
1 cup sugar
3 large eggs
1/2 cup lemon juice
1 tablespoon lemon zest
2 cups heavy whipping cream
Into the bowl of your stand mixer, add sugar and eggs. Affix the whisk attachment. Beat on speed 6 for 3 minutes, or until the mixture is fluffy, and cream colored.
Remove bowl from stand mixer. Add lemon juice, lemon zest, heavy whipping cream, and stir to combine.
If you want the 'cook' version, continue from here by placing the ice cream base into a medium saucepan. Heat over medium until tiny bubbles begin to form around the edges of the pan, stirring constantly. Transfer to an air tight container, and chill in the refrigerator for 2-3 hours.
If you want the 'no cook' version, skip the cooking step above.
When base is ready (chilled if you use the 'cook' version), pour it into your machine, and proceed following your machine manufacturer's directions for freezing ice cream.
Serve immediately, if you prefer soft serve, or transfer to an air tight container, and freeze for a harder ice cream to serve later. It's great soft, or hard...whatever you prefer.