Mild Lemon Ice Cream

Yield: 3 quarts


  • 2 cups heavy whipping cream
  • 2 cups milk
  • 1 can (14 oz.) sweetened condensed milk
  • 1 1/2 cups sugar
  • 8 egg yolks
  • 1 tsp gelatin powder, bloomed in 1/4 cup hot water
    • Sprinkle and stir.  Be sure that it's dissolved so you don't get lumps in the ice cream
  • Zest of 1 lemon
  • 1 1/2 tbsp vanilla extract
  • 3/4 tsp fleur de sel
    • You can substitute regular salt


  1. In a pot, combine the cream, milk, sweetened condensed milk, and sugar.  Heat slowly to a simmer.
  2. Place the egg yolks in a small bowl.  Ladle approximately 1.5 cups of the hot cream mixture slowly into the yolks, whisking vigorously while adding.  Pour slowly and whisk steadily so you do not curdle the yolks.
  3. Lower the heat on the cream mixture.  Add the yolk mixture and bloomed gelatin.  Whisk vigorously to combine.
  4. Whisk in the lemon zest, vanilla extract, and fleur de sel.
  5. Stir constantly while continuing over low heat until the mixture thickens and coats the back of a spoon.
  6. Remove from the heat.  Cover and refrigerate.
  7. When fully cooled, remove from the refrigerator and whisk together.  Churn in your ice cream maker, following manufacturer instructions.
  8. Freeze until solid, approximately 4 hours.
Adapted from Culture.