Lemon ice cream is like no other flavor you’ve ever had. The secret to this simple, bright recipe is fresh lemon juice and lots of zest. Unlike a sharp lemon sorbet, this ice cream is smooth and creamy from whisking in egg yolks and cream. Keto Lemon Custard Ice Cream!
Keto Lemon Custard Ice Cream
Lemon is one of those flavors that works really well with ice cream. Yet, it’s not easy to find. What I love about this custard is that it’s super easy to make, and the texture is perfectly creamy.
- 1 pint heavy cream
- 1 cup almond milk preferably homemade
- 3/4 cup granulated erythritol or other sugar-equivalent substitute
- 1 cup fresh lemon juice
- 5 egg yolks
- 1 teaspoon vanilla
- 1/8 tsp fine sea salt
- 3 tablespoons vodka to keep from freezing too hard
- 1 teaspoon turmeric for color
- Add the heavy cream, almond milk, and granulated erythritol to a medium-sized sauce pan over medium heat. Bring to low boil, stirring frequently with a whisk.
- Once the granulated erythritol has dissolved and the milk mixture is smooth turn off the heat. Add the lemon juice and mix well. This should cool the mixture slightly.
- In a separate small container whisk together the egg yolks. Use a spoon to add one spoonful of the hot milk mixture to the egg yolks.
- Whisk well and add another spoonful and mix well again, repeating until the mixture is more than double the original volume of the egg yolks. This tempers the eggs so they don’t cook and scramble in the hot milk.
- Add the egg mixture and vanilla to the milk base and stir well. Add the vodka and/or turmeric if you choose to and mix well.
- Refrigerate the mixture until it is completely cooled. Add the mixture to your running ice cream machine and follow your machine’s directions. The ice cream should freeze to a soft-serve consistency in 20-30 minutes in your machine.
- Remove from the machine and place into the freezer for 3-4 hours for a firmer consistency.
- If the ice cream is too hard to serve directly out of the freezer, allow it to sit at room temperature for 10-15 minutes to then serve and …