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Lemon Custard Ice Cream

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  • 1-1/2 cups milk
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 tablespoon finely shredded lemon peel
  • 1/2 teaspoon salt
  • 1-1/2 cups whipping cream
  • 1/3 cup lemon juice

In small saucepan heat milk over medium heat until tiny bubbles begin to appear around edge of saucepan.

In medium saucepan whisk together egg yolks, sugar, lemon peel, and salt. Gradually whisk in warmed milk. Cook and stir over medium heat until mixture thickens and coats back of metal spoon (do not boil).

Place the saucepan in sink of ice water. Let stand 2 to 3 minutes or until cooled, stirring constantly. Pour mixture into bowl; stir in cream. Cover; chill 4 to 24 hours.

Stir lemon juice into cream mixture. Strain mixture to remove lemon peel.

Freeze lemon mixture in 2- to 4-quart ice cream freezer according to manufacturer's directions. If desired, let stand in freezer at least 4 hours to thicken. Makes 8 servings.

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