Lemon Lift Ice Cream
- 2 cups whipping cream
- 2 cups half and half
- 1 cup sugar
- 1/2 cup honey
- 1 vanilla bean, split and scraped
- 2 mint leaves
- Zest of 1 lemon
- 4 tea bags of Lemon Lift* or lemon tea
- 6 egg yolks
- 1/2 tsp. ginger
Whip up this refreshing Lemon Lift Ice Cream that bursts with zesty brightness and herbal notesperfect for cooling off on a warm day!
- Combine the whipping cream, half and half, vanilla bean, mint leaves, lemon zest, ginger, and tea bags in a saucepan. Heat gently until just simmering, then remove from heat and steep the tea for rich flavor. In a bowl, whisk the egg yolks, sugar, and honey until creamy and pale.
- Strain the infused cream mixture, then slowly pour it into the egg mixture while whisking constantly to create a silky custard. Chill thoroughly, then churn in your ice cream maker for dreamy texture.
Pair with buttery shortbread cookies for an irresistible treat that elevates any dessert spread.
Tip from the kitchen: This delightful recipe, credited to Evert Huddleston from FoodTV.com's 2002 Ice Cream Cook-Off, comes from a viewertest it at home and make it your own signature scoop!
