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Lemon Custard Ice Cream Recipe

Lemon Custard Ice Cream Recipe photo by Taste of Home

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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

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Lemon Custard Ice Cream Recipe

Prep: 15 min. + chilling Process: 20 min./batch + freezing

Yield: 16 Servings

15 20 35

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.

Lighter version: Makeover Lemon Custard Ice Cream

Nutritional Facts 1/2 cup equals 318 calories, 20 g fat (12 g saturated fat), 123 mg cholesterol, 100 mg sodium, 32 g carbohydrate, trace fiber, 5 g protein.

Originally published as Lemon Custard Ice Cream in Taste of Home June/July 2004, p35

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Reviews for Lemon Custard Ice Cream

Lemon Custard Ice Cream

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Reviewed on Jul. 26, 2012 by mama clara

Delicious but a little too lemony for me, so I cut the lemon juice to 2/3 cup and it was great. Thank you

Reviewed on Aug. 06, 2011 by Revlis

This was very good. Changes I were 4 c. Milk, 4 c. 1/2 & 1/2, 2 tsp vanilla and 1-2 T. Lemon extract because that's all I had on hand. Still come out great.

Reviewed on Oct. 24, 2010 by Live2Cook

Very good. I used lemon juice from the bottle (RealLemon, 1 cup) and it tasted great. Very lemonly. It is homemade ice cream and a bit labor intesive -- which is why I gave it four stars instead of five.

Reviewed on Jun. 21, 2010 by fallriver

On the lemon juice, I didn't know if it needed to be freshly squeezed juice or bottled juice. I used freshly squeezed lemons which produced a very mild lemon flavor.

Reviewed on Jul. 06, 2009 by marciedarciestuff

Yum recipe like real lemon pie and the texture was perfect! The directions on the other hand made it difficult. Getting the egg in without cooking it is tricky. Once it was done chilling in the ice water I simply transferred it to the ice cream maker canister (it only filled it two thirds of the was anyway)and refrigerated till it was pretty cold. Then I made the ice cream in the machine/maker for about 20 minutes. We ate some right away and ate the rest a few hours later.

Reviewed on Jun. 14, 2008 by gratefulservant_AZ

Hi, Ginny, miss you GF. Perfect swimming weather these days. Hope you are all doing ok.

Hugs,

Sherry

Reviewed on Dec. 12, 2007 by imadisneymom

Let me know when, Sherry, and I'll be there - spoon in hand!

Reviewed on Dec. 12, 2007 by gratefulservant_AZ

MY goodness, this is a recipe I have been hunting for more than 30 years. Too cold to make it right now, but when summer comes I'm all over it!