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Lemon Custard Ice Cream

 Lemon Custard Ice Cream
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
16 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing


  • 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.

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Lemon Custard Ice Cream (continued)

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