Tuesday, August 12, 2014

Lemon Custard Ice Cream......

After all the freezing and canning a person deserves a reward, right? I've been hungry for Lemon Custard ice cream for a long time. You can't find it in the stores or shops so I decided to make some. 
Lemon Custard Ice Cream
2 1/2 cups whipping cream
3/4 cup sugar
pinch of salt
6 egg yolks
1 Tbsp vanilla
1 tsp lemon extract
Combine the cream, sugar and salt in a saucepan and simmer to dissolve the sugar. While the cream mixture is simmering, beat egg yolks until creamy in a medium bowl. Temper the eggs, adding a little cream mixture a little at a time. Add back into the cream mixture and stir until it thickens up and coats the back of a wooden spoon. Remove from heat and transfer to a clean bowl. Cool for 10 minutes, add vanilla and lemon extracts. Place in refrigerator to cool until mixture is cold. Pour custard into ice cream machine and follow manufacturers direction. Mine takes about 20-30 minutes. After that spoon it into a bowl with a lid and place in the freezer for about 2 hours and enjoy.
This is a rich ice cream and freezes very smooth. No ice crystals in this one.
Till next time.....
 

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