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Lemon Custard Ice Cream

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

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

Printed from tasteofhome.com Jul 24, 2008

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Lemon Custard Ice Cream cont.

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.