Directions:
- Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm. DO AHEAD: Ice cream can be made 5 days ahead. Keep frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.26 Kcal (1743 kJ) | ||
| Calories from fat | 259.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.87g | 44% | |
|---|---|---|---|
| Cholesterol | 331.02mg | 110% | |
| Sodium | 135.24mg | 6% | |
| Potassium | 214.29mg | 5% | |
| Total Carbs | 30.4g | 10% | |
| Sugars | 26.92g | 108% | |
| Protein | 11.09g | 22% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 127.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 202.85 Kcal (849 kJ) | ||
| Calories from fat | 126.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 44% | |
|---|---|---|---|
| Cholesterol | 161.31mg | 110% | |
| Sodium | 65.91mg | 6% | |
| Potassium | 104.43mg | 5% | |
| Total Carbs | 14.81g | 10% | |
| Sugars | 13.12g | 108% | |
| Protein | 5.41g | 22% | |
| Vitamin C | 2.7mg | 9% | |
| Iron | 0.6mg | 7% | |
| Calcium | 62mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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