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

Lemon Custard Ice Cream Recipe

Publisher Photo
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 equals 318 calories, 20 g fat (12 g saturated fat), 123 mg cholesterol, 100 mg sodium, 32 g carbohydrate, trace fiber, 5 g 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

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.

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)
MY REVIEW
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MY REVIEW
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
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
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
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
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.

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