Recipe Lemon Ice Cream and Raspberry Creme Fraiche Cinderella’s Royal Table Magic Kingdom

Lemon Ice Cream

YIELD: 1 qt.


Heavy Cream 1 1/2 cup
Milk 1 cup
Sugar 3/4 cup
Lemon Zest, finely grated 2 Tbl.
Lemon Juice, fresh 2/3 cup
Salt 3/4 tsp.
Egg Yolks 6 ea.

Bring cream, milk, sugar, zest and salt just to a boil in a heavy sauce pan, stirring occasionally. Lightly beat yolks in a large bowl, then slowly add the hot sweetened cream to the yolks in a slow stream while whisking constantly. When tempered, add the custard back into the sauce pan and cook over a low heat until the temperature reaches 170 degrees and the custard coats the back of a spoon. Strain into a clean bowl and add lemon juice. Cool the custard, stirring occasionally, the chill until cold. Freeze custard in an ice cream maker according to unit directions.


Mix all the ingredients together and freeze in the Ice Cream Machine. Ripen in the freezer.

Raspberry Creme Fraiche

YIELD: 1 3/4 cups


1/2 cup Raspberry Puree
1 cup Sour cream
1/4 cup Sugar

METHOD: Combine. Sugar may vary to taste depending on how sweet the puree is.