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Makeover Lemon Custard Ice Cream

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


  • 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


  • 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 jelly until melted. Stir in the
  • half-and-half, sour 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

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Makeover Lemon Custard Ice Cream (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1/2 cup equals 189 calories, 2 g fat (1 g saturated fat), 35 mg cholesterol, 118 mg sodium, 36 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.