Lemon Custard Ice Cream
Total TimePrep: 15 min. + chilling Process: 20 min./batch + freezing
- 2 cups sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 cups whole milk
- 4 large 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.
Nutrition Facts1/2 cup: 318 calories, 20g fat (12g saturated fat), 123mg cholesterol, 100mg sodium, 32g carbohydrate (29g sugars, 0 fiber), 5g protein.
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?
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
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.
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.
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.
Jul 6, 2009
Yum recipe like real lemon pie and the texture was perfect! The directions on the other hand made it difficult. Getting the egg in without cooking it is tricky. Once it was done chilling in the ice water I simply transferred it to the ice cream maker canister (it only filled it two thirds of the was anyway)and refrigerated till it was pretty cold. Then I made the ice cream in the machine/maker for about 20 minutes. We ate some right away and ate the rest a few hours later.
Jun 14, 2008
Hi, Ginny, miss you GF. Perfect swimming weather these days. Hope you are all doing ok.Hugs,Sherry
Dec 12, 2007
Let me know when, Sherry, and I'll be there - spoon in hand!
Dec 12, 2007
MY goodness, this is a recipe I have been hunting for more than 30 years. Too cold to make it right now, but when summer comes I'm all over it!