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Makeover Lemon Custard Ice Cream

You'll love this fantastic light ice cream that matches the wonderful, yet heavier original in taste and texture. We think it'll quickly become a staple for your family. —Taste of Home Test Kitchen

16 ServingsPrep: 15 min. + chilling Processing: 20 min./batch + freezing

Ingredients

1-3/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
2 eggs, lightly beaten
2 tablespoons apple jelly
3 cups fat-free half-and-half
1 cup (8 ounces) fat-free sour 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 jelly until melted. Stir in the
half-and-half, sour 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

2 of 2

Makeover Lemon Custard Ice Cream (continued)

Directions (continued)

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.

Nutrition Facts: 1/2 cup equals 189 calories, 2 g fat (1 g saturated fat), 35 mg cholesterol, 118 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.