Lemon Custard Ice Cream

lemon custard ice cream
Lemon Custard Ice Cream
Makes 8 to 10 servings
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  1. 4 cups whole milk
  2. 1 cup sugar
  3. 1 tablespoon lemon zest
  4. 5 egg yolks
  5. 1/2 cup fresh lemon juice
  6. 1 quart heavy whipping cream
  1. In a large saucepan, combine milk, sugar, and lemon zest. Cook over medium heat just until bubbles begin to form around edges of pan. Remove from heat.
  2. In a medium bowl, whisk egg yolks until combined. Gradually pour one-fourth of hot milk mixture into egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture in pan, whisking constantly. Cook over medium-low heat until mixture is slightly thickened, whisking constantly (do not boil). Remove from heat, and stir in lemon juice. Pour mixture through a wire-mesh strainer into a large bowl; cover with plastic wrap, pressing plastic wrap onto surface of custard. Chill for at least 4 hours or up to 2 days. Stir in cream.
  3. Pour mixture into container of an electric ice cream freezer, and freeze according to manufacturer’s instructions. Ice cream will be soft. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.
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