 |
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 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.
|
Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |