Pucker Up Buttercup Lemon Ice Cream

• Vegetarian

• Produce

  • 3 tbsp Lemon, fresh zest
  • 1 tbsp Lemon, zest

• Refrigerated

  • 6 Egg yolks
  • 2 Eggs

• Condiments

  • 1 1/8 cup Lemon juice, fresh

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 cups Flour
  • 1/2 tsp Salt
  • 4 cups Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter
  • 2 cups Half-n-half
  • 2 cups Heavy cream

Found on modernhoney.com

Description

Ingredients

• Lemon Ice Cream:
• 2 cups Heavy Cream
• 2 cups Half n Half
• 2 cups Sugar
• 1 cup Fresh Lemon Juice (from 3-4 lemons)
• 6 Egg Yolks
• 3 Tablespoons Fresh Lemon Zest
• Lemon Ice Cream Cookie Sandwiches:
• http://www.modernhoney.com/lemon-sugar-cookies/
• 1 cup Butter, cold, cut into cubes
• 2 cups Sugar
• 2 Eggs
• 1 teaspoon Pure Vanilla Extract
• 1½ Tablespoon Fresh Lemon Juice
• 1 Tablespoon Lemon Zest
• 3 cups Flour
• 1¼ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Salt

Directions

• In large saucepan, whisk together sugar, fresh lemon juice, egg yolks, and lemon zest over medium heat. Cook for 1 minute.
• Add heavy cream and half n half. Stir constantly with whisk and cook for 5-6 minutes over medium low heat. Whisk constantly. Once it starts to bubble, remove from heat.
• Place in bowl and lightly cover with plastic wrap and chill in refrigerator.
• Once chilled, place in ice cream maker and churn until ice cream is creamy.
• Lemon Ice Cream Cookie Sandwiches:
• Preheat oven to 350 degrees.
• In large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
• Stir in flour, baking powder, baking soda, and salt and mix just until combined.
• Drop dough onto light colored baking sheet.
• Bake for 9-11 minutes. Sprinkle with sugar or white sparkling sugar.
• Once cooled, scoop lemon ice cream on bottom of lemon sugar cookie and top with another cookie.