Ingredients
Equipment
Method
- In a medium saucepan, whisk together the whole milk, heavy cream, 3/4 cup granulated sugar, and 1/2 teaspoon salt. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges. Do not let it boil.1.5 cups whole milk, 1.5 cups heavy cream, 0.75 cup granulated sugar, 0.5 teaspoon salt
- In a separate bowl, whisk the 6 large egg yolks until they are smooth and slightly lighter in color. Very slowly, ladle about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, gently raises the temperature of the yolks, preventing them from scrambling. Continue to gradually add another 1/2 cup of the warm milk mixture to the egg yolks, whisking continuously.6 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Reduce the heat to low and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This typically takes about 5-8 minutes. Be careful not to let the custard boil, as this will cause the eggs to scramble.
- Remove the saucepan from the heat. Stir in the 1/2 cup fresh lemon juice and 1 tablespoon lemon zest. If you desire a more vibrant yellow hue, add a few drops of yellow food coloring and stir until evenly distributed. Stir in the 1 teaspoon vanilla extract.0.5 cup fresh lemon juice, 1 tablespoon lemon zest, few drops yellow food coloring, 1 teaspoon vanilla extract
- Pour the custard through a fine-mesh sieve into a clean bowl. This will remove any potential cooked egg bits and ensure a silky-smooth texture. Cover the bowl directly with plastic wrap, ensuring the wrap touches the surface of the custard. This prevents a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, until it is completely chilled.
- Once the custard is thoroughly chilled, churn it in your ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, add the 1/4 cup crushed meringue cookies to the ice cream maker. Allow them to be mixed in evenly.0.25 cup crushed meringue cookies
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm and scoopable.
Notes
Properly stored leftovers will retain their best quality for about 1 to 2 weeks in the freezer. Allow to soften slightly at room temperature before scooping.
