Preserved Lemon Ice-Cream recipe

Eaten Alive Preserved Lemon Ice cream Recipe


SWEET, TART AND SALTY, this is a no-machine-needed next-level ice-cream that gets its boldness from the magic of whole fermented lemons. Our ready-to-spoon Preserved Lemon makes this even easier to whip up.


  • Zest and juice of 1 lemon

  • 170g caster sugar

  • 4 egg yolks

  • 175ml milk

  • 300ml double cream

  • 1-1.5 Tbsp. Preserved Lemon


  1. Mix together the cream and Preserved Lemon in a bowl and place in the fridge to keep cool

  2. Combine the lemon (zest and juice) and sugar in a separate bowl, and pop this in the fridge too

  3. Heat the milk in a medium saucepan until almost boiling, remove from the heat and allow to cool slightly

  4. In a mixing bowl, beat the egg yolks and whisk the warm milk into the yolks

  5. Pour the yolk and milk mixture back into the saucepan and cook, stirring constantly, until the mixture coats the back of a spoon

  6. Strain the custard through a sieve and refrigerate until completely cool

  7. When the custard is cool, combine the contents of all 3 bowls and then pour into a shallow oven tray that will fit in your freezer

  8. Freeze for 2 hours, stirring it vigorously with a whisk every 30 mins or so to break up any frozen crystals

  9. After ~2 hours and 4 rounds of whisking, decant into a Tupperware for safe keeping OR grab a cone and enjoy immediately!

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