Lemon Curd Custard Ice Cream Recipe 445 Recipes

LEMON CURD CUSTARD ICE CREAM

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
• Pour the half-and-half and cream into the top of a double boiler and heat over barely simmering water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
• Note: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Slowly pour some of the hot cream into the eggs to temper them. Slowly add the rest of the hot cream, whisking constantly till smooth. Return to the double boiler and cook over medium-low heat until thick and bubbling around the edges. I used direct heat, and was very careful to stir constantly and to keep the temperature to medium-low. It took about 15 minutes for the custard to thicken, so be patient.
• The custard will coat a wooden spoon. Run your finger through the custard on the spoon. If the line remains separate, it's ready! Strain the custard through a fine mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight.
• Whisk 1 cup of lemon curd into the chilled custard. Turn on the machine, and pour the cream mixture into the canister of your ice cream freezer. Freeze according to manufacturer's directions.
• Transfer ice cream to a shallow container, cover with plastic wrap and a tight fitting lid and freeze for at least 4 hours before serving.

CLASSIC CUSTARD ICE CREAM BASE

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.

LEMON CUSTARD ICE CREAM

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.