Lemonade Ice Cream

• Gluten free

• Produce

  • 3 Lemons, zest of

• Refrigerated

  • 6 Egg yolks

• Canned Goods

  • 1/3 cup Undiluted frozen lemonade concentrate

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2/3 cup Granulated sugar
  • 1 tsp Lemon extract

• Dairy

  • 3 cup Whole milk

Found on yourhomebasedmom.com

Description

Ingredients

• 3 C whole milk
• 6 egg yolks
• ⅔ C granulated sugar
• 1 tsp lemon extract
• zest of 3 lemons
• 2 Tbsp fresh lemon juice
• ⅓ C undiluted frozen lemonade concentrate

Directions

• Heat the milk to a boil in a heavy pan. Cover and remove from heat.
• Beat the egg yolks and sugar together in a bowl until light and thick.
• Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
• Do not allow it to come to a boil or it will curdle.
• Add in lemon extract, zest, and juice.
• Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
• Freeze in the mixture in your ice cream maker.
• Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
• Place in freezer to set up further.