Lemon Custard Ice Cream
Taste of Home
I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream--other than the pleasant lemon taste--is that it does not turn icy the next day.
-Susan Litwak
Bellevue, Nebraska
SERVINGS: 16
CATEGORY: Low Sodium
METHOD: Freezer
TIME: Prep: 25 min. + chilling Freeze: 2 hours
Ingredients:
- 2 cups sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 cups milk
- 4 eggs, lightly beaten
- 3 cups heavy whipping cream
- 1 cup lemon juice
Directions:
In a large saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2 quarts.