Equipment
Ingredients
Citrus
- 4 lemon or lime zest
- 45 ml lemon or lime juice
Custard Base
- 133 g sugar
- 480 ml heavy cream
- 240 ml milk
- ½ g salt
- 6 egg yolk
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 443 kcal
- Protein
- 6 g
- Carbohydrates
- 28 g
- Fat
- 35 g
- Fiber
- 0 g
- Sugar
- 27 g
- Sodium
- 80 mg
- Saturated Fat
- 21 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 289 mg
- Potassium
- 160 mg
- Calcium
- 125 mg
- Iron
- 0.6 mg
- Magnesium
- 11 mg
- Phosphorus
- 151 mg
- Zinc
- 0.8 mg
- Vitamin A
- 416 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 2.8 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.32 mg
- Niacin
- 0.1 mg
- Folate
- 33 mcg
- Water
- 99 g
Sources: USDA FoodData Central
Method
Place the citrus zest and sugar in a food processor. Pulse until the mixture is smooth and the sugar is brightly colored.
Combine the heavy cream, milk, salt, and the citrus-sugar mixture in a small pot. Heat over medium heat for 5 minutes until the sugar dissolves.
Place the egg yolks in a separate mixing bowl and whisk until smooth.
Slowly pour approximately one-third of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Return the tempered yolk mixture to the pot with the remaining cream.
Cook the mixture over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, reaching 77°C (170°F).
Remove the pot from the heat and let the custard steep for 30 minutes to infuse the flavor.
Stir in the citrus juice and the remaining zest.
Pour the mixture through a fine-mesh sieve into a bowl to remove the zest and any solids.
Cover the bowl and refrigerate for at least 4 hours, or overnight, until completely chilled.
Process the cold custard in an ice cream maker according to the manufacturer's instructions. Serve immediately or freeze until firm.
Chef's Notes
- For the most vibrant citrus flavor, use freshly grated zest. Avoid the white pith, which can be bitter.
- Tempering the egg yolks slowly is crucial to prevent them from scrambling. A thin stream of hot liquid while whisking continuously is key.
- Don't rush the chilling process. A thoroughly chilled base is essential for proper churning and a smooth ice cream texture.
- If you prefer a less intense citrus flavor or have sensitive taste buds, start with less zest and juice, then adjust in subsequent batches.
- For an extra smooth texture, consider straining the custard twice or even using an immersion blender briefly before chilling.
Storage
Freezer: 2 weeks — Keep in an airtight container to prevent ice crystals.
Troubleshooting
Custard contains small cooked egg bits
Cause: The heat was too high or the yolks were not tempered slowly enough.
Fix: Strain the mixture through a fine-mesh sieve to remove the solids.
Prevention: Maintain low heat and pour hot liquid into yolks in a very slow, steady stream while whisking.
Cultural Context
While ice cream has a long history, the concept of a bright, refreshing sorbetto or granita dates back to ancient Italy. This lemon or lime ice cream builds on that tradition, offering a creamy, Americanized interpretation of a classic palate-cleansing dessert, often enjoyed on warm days or after a rich meal.
