LEMON CUSTARD ICE CREAM
I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream--other than the pleasant lemon taste--is that it does not turn icy the next day. -Susan Litwak Bellevue, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 100mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON CUSTARD ICE CREAM
I heavily adapted this recipe from one I found on Epicurious. It's actally original now, since it no longer bears much resemblance to the original. Prep time does not include pre-chilling or freezing.
Provided by Deanna Figueroa
Categories Frozen Desserts
Time 30m
Yield 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Mix the zest, juice, cornstarch and sugar in a 4 qt saucepan.
- Place over medium heat and slowly whisk in the milk.
- Heat to 175 degrees, or until bubbles form around the edges, stirring quite often.
- (scalding) Meanwhile beat eggs in a large bowl.
- Temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture.
- Heat to 180 degrees, stirring constantly.
- The custard should coat the back of a spoon.
- Do NOT allow the mixture to boil.
- Immediately stir in the cream and evaporated milk.
- Strain through a siever into a glass or metal bowl and chill in an ice bath or allow to come to room temperature, then chill until cold.
- Freeze in an ice cream maker.
- Please note: If you like a lot of zest and are good at custards, it is not necessary to strain the mixture.
- I would recommend zesting with a microplane grater in that case.
- Sugar can be reduced for a more tart product, but add about 1TB of vodka at the end to keep it from freezing too hard.
Nutrition Facts : Calories 2940.7, Fat 170.3, SaturatedFat 102.7, Cholesterol 1090.5, Sodium 413.1, Carbohydrate 341.4, Fiber 0.9, Sugar 303.5, Protein 30.3
LEMON CUSTARD ICE CREAM
This recipe comes from the historic Old Salem Tavern in Winston-Salem, NC. No word on whether or not this frozen treat was served to George Washington when he visited (though I doubt it). This recipe is a bit involved, but I think you will agree it is worth the effort. This ice cream is especially good with gingerbread.
Provided by D. Todd Miller
Categories Frozen Desserts
Time 6h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- First, make the custard. Simmer half-and-half and cream in a saucepan. Remove from heat and set aside.
- Whisk yolks until light in color. Add sugar. Whisk together. Whisk warm cream into egg mix slowly. Put into a heavy saucepan. Heat and stir until thick enough to coat the back of a spoon. DO NOT simmer or boil the egg and cream mixture, as it will scramble. Cool to room temperature. Add vanilla extract. Refrigerate for about 5 hours.
- Next, make the lemon curd. Put butter, sugar, lemon zest, 2 1/2 cups lemon juice, and salt into a double boiler. Heat until melted and the sugar is dissolved.
- Meanwhile, whisk eggs. Slowly pour hot mixture from step 3 into eggs while whisking. Place the egg mixture back on the double boiler, whisking continuously. DO NOT simmer or boil. Cook until thickened.
- Strain the curd and cool completely to room temperature.
- Finally, assemble the ice cream. Run refrigerated custard mixture through an ice cream maker until it reaches soft serve consistency. Fold in the cooled lemon curd (which should be about 3 1/2 cups) and the 3 ounces of reserved lemon juice. Cover and freeze until very firm.
Nutrition Facts : Calories 301.7, Fat 17.6, SaturatedFat 10.3, Cholesterol 173.6, Sodium 94, Carbohydrate 34, Fiber 0.4, Sugar 28.1, Protein 4.3
CLASSIC CUSTARD ICE CREAM BASE
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
LEMON ICE CREAM
Zingy, tangy and creamy. The perfect finish for any dinner party.
Provided by keith287
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Finely grate the zest from one of the lemons, then squeeze the juice from both
- Strain the juice into the zest and add the sugar, whilst stirring.
- Gradually add the cream, it will thicken slightly as it's stirred
- Pour into a container and place in the freezer until mushy
- Mix with a fork and place back in the freezer until firm.
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- 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 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.
Nutrition Facts : Calories 189 calories, Fat 2g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 118mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON ICE CREAM
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Categories Milk/Cream Ice Cream Machine Egg Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough ice cream for 12 sandwiches
Number Of Ingredients 6
Steps:
- In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.
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- Mix the heavy cream, milk, sugar, zest, and salt in a medium pot over the stove. Warm over medium-high heat until you see bubbles on the surface, approximately 9 minutes. Whisk occasionally. Remove from the heat as soon as you see it boil.
- Whisk the yolks in a large mixing bowl. Steadily and slowly pour the warm cream mixture into the yolks, whisking constantly to prevent the yolks from cooking.
- Return to the pot and warm on the stove for 3-5 minutes until the mixture coats the back of a spoon. This means, you can run your finger through the liquid and when it won't fill back in where you drew a line with your finger.
- Stir in the lemon juice. I highly recommend blending in a high speed blender for the most luscious texture and flavor. Cool the mixture in the fridge or use an ice bath to save time.
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