Sweet treats
Meals
DrinksSuper Lemon Ice Cream
Tart, creamy and intensely lemony, made on a rich egg-custard base with plenty of fresh zest and juice. Richberry makes the sharp lemon taste even sweeter.
- Total time
- 4 hr
- Servings
- 8
- Difficulty
- Medium
Ingredients
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 1 ⅛ cups white sugar
- 3 tbsp grated lemon zest
- 5 large egg yolks
- ¾ cup fresh lemon juice
Directions
Heat the cream.
Warm the cream, half-and-half, sugar and lemon zest in a saucepan over medium heat, stirring, until steaming and the sugar has dissolved.
Temper the yolks.
Whisk the egg yolks in a bowl, then slowly whisk in about 1 cup of the hot cream. Pour the mixture back into the pan.
Cook the custard.
Stir over low heat until the custard thickens enough to coat the back of a spoon; don't let it boil. Strain into a bowl.
Chill.
Cool, then cover and refrigerate until completely cold, at least 2 hours.
Add the lemon and churn.
Stir in the lemon juice and churn in an ice cream maker following the manufacturer's instructions. Freeze until firm.
Before you indulge
Use Miracle Berry
Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.
Discard any pit if necessary.
Calorie savings
½ cup sugar = 386 calories
Good to know
Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.
Tangy turns sweet. More possibilities.
- Real ingredients. A sweeter tomorrow.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Real ingredients. A sweeter tomorrow.
Get Richberry
