Makeover Lemon Custard Ice Cream Recipe

4.5 2 2
Makeover Lemon Custard Ice Cream Recipe
Makeover Lemon Custard Ice Cream Recipe photo by Taste of Home
Publisher Photo

Makeover Lemon Custard Ice Cream Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling Processing: 20 min./batch + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 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 sugar, flour and salt. Gradually add milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately; stir in jelly until melted.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, sour cream and lemon juice. Press plastic wrap onto surface of custard. Refrigerate 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.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: 2 quarts.
Originally published as Makeover Lemon Custard Ice Cream in Healthy Cooking April/May 2008, p10

Nutritional Facts

1/2 cup: 189 calories, 2g fat (1g saturated fat), 35mg cholesterol, 118mg sodium, 36g carbohydrate (29g sugars, 0 fiber), 5g protein.

  • 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
  1. In a large saucepan, combine sugar, flour and salt. Gradually add milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately; stir in jelly until melted.
  3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, sour cream and lemon juice. Press plastic wrap onto surface of custard. Refrigerate 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.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: 2 quarts.
Originally published as Makeover Lemon Custard Ice Cream in Healthy Cooking April/May 2008, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Lemon Custard Ice Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
randcbruns User ID: 828588 248295
Reviewed May. 16, 2016

"This is a great textured ice cream but it is not very lemony. If you are wanting a super lemon flavor this doesn't have it."

MY REVIEW
[email protected] User ID: 1903905 86227
Reviewed Jul. 11, 2009

"Enjoyed the texture, but the taste was too much sour cream and not enough lemon."

Loading Image