Lemon Custard Ice Cream
Total TimePrep: 15 min. + chilling Process: 20 min./batch + freezing
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?
Delicious but a little too lemony for me, so I cut the lemon juice to 2/3 cup and it was great. Thank you
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.
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.
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.
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.
Hi, Ginny, miss you GF. Perfect swimming weather these days. Hope you are all doing ok.Hugs,Sherry
Let me know when, Sherry, and I'll be there - spoon in hand!
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!
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