Lemon Custard Ice Cream Recipes

YUMMY LEMON CUSTARD ICE CREAM

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!

LEMON CUSTARD FILLING

Steps:

• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

LEMON CUSTARD

Steps:

• Place all ingredients into a medium saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 6 to 8 minutes. Strain custard through a fine mesh strainer. Use immediately.

LEMON MERINGUE ICE CREAM

Steps:

• In a large bowl, mix the custard and the single cream.
• Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
• Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.

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.

LEMON CUSTARD ICE CREAM

Steps:

• Mix the zest, juice, cornstarch and sugar in a 4 qt saucepan.
• Place over medium heat and slowly whisk in the milk.
• Heat to 175 degrees, or until bubbles form around the edges, stirring quite often.
• (scalding) Meanwhile beat eggs in a large bowl.
• Temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture.
• Heat to 180 degrees, stirring constantly.
• The custard should coat the back of a spoon.
• Do NOT allow the mixture to boil.
• Immediately stir in the cream and evaporated milk.
• Strain through a siever into a glass or metal bowl and chill in an ice bath or allow to come to room temperature, then chill until cold.
• Freeze in an ice cream maker.
• Please note: If you like a lot of zest and are good at custards, it is not necessary to strain the mixture.
• I would recommend zesting with a microplane grater in that case.
• Sugar can be reduced for a more tart product, but add about 1TB of vodka at the end to keep it from freezing too hard.