Yummy Lemon Custard Ice Cream Recipes

Steps:

• 1. Beat egg yolks in a small bowl and set aside.
• 2. Combine sugar, salt, and cornstarch in a large saucepan. Slowly stir in milk. Cook over medium heat, stirring constantly, until mixture thickens (should coat the spoon). Remove from heat.
• 3. Stir in about 3 or 4 tablespoons of the hot custard mixture into the egg yolks, one tablespoon at a time. This is important because it brings the temperature of the eggs up so when you add the egg mixture to the custard it does not cook the eggs and make your custard lumpy.
• 4. Slowly stir in the egg yolk mixture into the custard mixture.
• 5. Return the custard to medium heat and bring to a boil, stirring constantly. Allow mixture to boil for about a minute. Remove from heat.
• 6. Add butter and vanilla.
• 7. Stir and allow mixture to cool to room temperature.
• 8. Once cooled, add lemonade.
• 9. Then add water and evaporated milk.
• 10. Stir and pour into your ice cream maker.
• 11. Freeze according to directions.
• 12. Once freezer stops, pour into an air tight container and freeze for three or four hours (or until completely frozen). Yummmmm!

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.

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.

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.