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Lemon Custard Ice Cream Recipe
Lemon Custard Ice Cream Recipe photo by Taste of Home
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Lemon Custard Ice Cream Recipe

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4.5 9 7
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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
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES: 16 servings

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

Nutritional Facts

1/2 cup: 318 calories, 20g fat (12g saturated fat), 123mg cholesterol, 100mg sodium, 32g carbohydrate (29g sugars, trace fiber), 5g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Lemon Custard Ice Cream in Taste of Home June/July 2004, p35


Reviews for Lemon Custard Ice Cream

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
KelliT
Reviewed Jul. 4, 2014

"This sounds delicious & I'm looking forward to trying it. But I thought you only use egg yolks in a custard. Is this a misprint?"

MY REVIEW
mama clara
Reviewed Jul. 26, 2012

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

MY REVIEW
Revlis
Reviewed Aug. 6, 2011

"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."

MY REVIEW
Live2Cook
Reviewed Oct. 24, 2010

"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."

MY REVIEW
fallriver
Reviewed Jun. 21, 2010

"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."

MY REVIEW
marciedarciestuff
Reviewed Jul. 6, 2009

"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."

MY REVIEW
gratefulservant_AZ
Reviewed Jun. 14, 2008

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

Hugs,
Sherry"

MY REVIEW
imadisneymom
Reviewed Dec. 12, 2007

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

MY REVIEW
gratefulservant_AZ
Reviewed Dec. 12, 2007

"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!"

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