Name: Lemon Custard Ice Cream
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 cups sugar -; 1/4 cup all-purpose flour -; 1/4 teaspoon salt -; 4 cups whole milk -; 4 large eggs, lightly beaten -; 3 cups heavy whipping cream -; 1 cup lemon juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Custard Ice Cream

1. 2 cups sugar -

2. 1/4 cup all-purpose flour -

3. 1/4 teaspoon salt -

4. 4 cups whole milk -

5. 4 large eggs, lightly beaten -

6. 3 cups heavy whipping cream -

7. 1 cup lemon juice -

How to cook deliciously - Lemon Custard Ice Cream

1. Stage

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. Stage

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. Stage

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.

4. Stage

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.