As a kid, summer meant playing kick the can, chasing lightening bugs and of course eating ice cream. Fruity flavors were always my favorite whether that was the bright sherbet scooped from the large plastic bucket or the Tweety bird Popsicle with bubble gum eyes purchased from the ice cream man.

Since it is summer and I have listened to Beyonce’s Lemonade about 20 times, I decided to start with a simple lemonade ice cream to revisit a few childhood memories.

The last few ice creams I have attempted have turned out poorly especially the non-dairy ones. I went back to basics doing an egg yolk base and not too many flavors. It turned out perfectly-light, smooth with just enough tartness. If you feel like it, go ahead and top it with bright blue gum balls.

Lemonade Ice Cream

1 1/2 cups of Whole Milk

1 1/2 cups of Heavy Whipping Cream

6 egg yolks

1 cup of Sugar

1/2 cup of lemon juice about 4 lemons

1 tsp of Vodka

Heat milk and heavy whipping cream, stirring to combine. Beat egg yolks and sugar together in medium bowl until light and thick. Pour dairy mixture into egg mixture, whisking continuously. Return the mixture to the sauce pan and cook on low heat until is coats the back of the spoon (I use a wooden spoon). Mix in lemon juice. Move mixture into an air tight container i.e ziploc bag, tupperware and chill for at least three hours. Place into ice cream maker and follow manufacturer’s instructions. Mix in the vodka. Put into container and place in freezer for two hours.