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
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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 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 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.
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 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.
  2. 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.
  3. 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.
  4. 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. Yield: 2 quarts.
Originally published as Makeover Lemon Custard Ice Cream in Healthy Cooking April/May 2008, p10

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Reviews forMakeover Lemon Custard Ice Cream

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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."

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