True lemon ice cream from Rose's Ice Cream Bliss (page 119) by Rose Levy Beranbaum

  • lemons
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute corn syrup for glucose. Recipe requires at least 13 hours to prepare. Errata from the author’s website: The zest for this recipe remains in the medium bowl and is whisked together with the heated egg mixture after it is poured through the strainer.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Candied orange peel; Cranberry topping for lemon, orange, and raspberry ice creams

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute corn syrup for glucose. Recipe requires at least 13 hours to prepare. Errata from the author’s website: The zest for this recipe remains in the medium bowl and is whisked together with the heated egg mixture after it is poured through the strainer.

  • dwager on January 25, 2021

    I love the sharp flavor and smooth, scoopable texture of this ice cream!

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