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 FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
THE ULTIMATE MAKEOVER: VANILLA ICE CREAM
Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!
Provided by Angela Nilsen
Categories Dessert, Treat
Time 8h
Yield Makes enough for 8 scoops
Number Of Ingredients 8
Steps:
- Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
- Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
- Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.
Nutrition Facts : Calories 148 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.11 milligram of sodium
SIMPLE LIGHT LEMON CUSTARD
Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.
Provided by Just Happy
Categories Dessert
Time 11m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, lemon rind and sugar in a saucepan on medium heat.
- Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
- Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
- Set aside, let cool before serving.
- Mixture will thicken even more when cold.
- Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!
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 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
LEMON MERINGUE CUSTARDS
Steps:
- Make the custard:
- In a food processor grind the sugar and the zest until the zest is chopped fine and transfer the mixture to a large saucepan. Add 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup for 5 minutes. Stir in the milk, the cream, and the salt and cook the mixture until it is hot, but do not let it boil. In a bowl whisk together the yolks and the whole eggs, add the hot milk mixture in a stream, whisking, and stir in the lemon juice. Strain the custard through a fine sieve into twelve 2/3-cup ramekins set in a large baking pan, add enough hot water the pan to reach halfway up the sides of the ramekins, and bake the custards in the middle of a preheated 325°F. oven for 40 minutes, or until they are just set. (Alternatively, the custard can be baked in the same manner in a 1 1/2-quart shallow baking dish for 1 hour, or until it is just set.) Remove the ramekins from the pan, let the custards cool completely, and chill them, covered loosely with wax paper, for at least 3 hours. The custards may be made 1 day in advance and kept covered and chilled.
- Make the meringue:
- In a small saucepan combine the sugar with 1/3 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup until it registers 248°F. on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in a bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. With the mixer running add the hot syrup in a stream, beat the meringue on medium speed until it is cool, and beat in the lemon juice.
- Transfer the meringue to a pastry bag fitted with a star tip, blot the top of the custard dry with paper towels, and pipe the meringue decoratively onto it. Sprinkle the meringue with the dragées, transfer the custards to a large baking pan filled with ice, and bake them in the top third of a preheated 450°F. oven for 3 to 4 minutes, or until the meringue is golden. The lemon meringue custards may be made 3 hours in advance and kept in the large baking pan filled with more ice.
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LUSCIOUS LEMON CUSTARD ICE CREAM | THE FRAYED APRON
From thefrayedapron.com
4.5/5 (23)Category DessertCuisine AmericanTotal Time 16 mins
- 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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