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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

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

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Makeover Lemon Custard Ice Cream (continued)

Directions (continued)

  • 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.
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.