Homemade ice cream is the best! This is my favorite flavor so far. The lemon ice cream is tart and creamy and the strawberry swirl really perfects the flavor. I didn't check my strawberries before I made the ice cream and some of them had gone bad, so my pictures show about half as many strawberries as the recipe calls for. It was still delicious, but I will definitely use the full amount next time.
This is a perfect summer treat! It's been pretty hot here in Utah and this ice cream is so refreshing!!
4 egg yolks
3/4 cup sugar
1/2 cup lemon juice
1 1/2 cup heavy cream
1 cup half & half
pinch of fine salt
1/4 cup sugar
While that is taking place, beat the egg yolks with the sugar and a pinch of salt until the mixture thickens.
Using a ladle add the dairy mixture to the egg mixture one scoop at a time. This is done to prevent scrambled eggs. Make sure to whisk the mixture to combine before adding the next dose. Repeat this until about 1/3 of the dairy is left, then you can safely dump the rest of the dairy into the egg mixture.
Pour the now combined mixture into the saucepan over low heat. Attach a thermometer and whisk the mixture continually until it reaches 170-175 degrees. At this point if you stick a spoon into the mixture it will coat the back of the spoon.
Pour the mixture into a bowl and place the mixture into the refrigerator. After 30 minutes add the lemon juice. Then place into the fridge for at least 2 hours to fully chill.
For the strawberry swirl: cut up your strawberries and pour 1/4 cup of sugar over them. Let it sit for a half hour.
When your ice cream mixture is fully chilled, pour the mixture into your ice cream maker according to the instructions of your model.