Lemon Custard Ice Cream Recipe
Lemon Custard Ice Cream is a delicious frozen treat that combines the bright and zesty flavor of fresh lemons with the rich and creamy goodness of custard. This ice cream offers a perfect balance of citrusy tang and velvety smooth texture in every spoonful!
Ingredients
- 3 tablespoonslemon zest (- from 4-5 fresh lemons)
- 1 cuplemon juice (- from 4-5 fresh lemons)
- 1 ¾ cupswhole milk
- 5 largeegg yolks
- 1 ¼ cupsgranulated sugar (- divided)
- 2 ¼ cupsheavy cream
- 2 tablespoonsvanilla extract
- salt
Directions
- 1
Zest and squeeze the lemons. Rinse and dry 4-5 large lemons. Use a microplane to zest the limes (yes, it's a LOT of zesting!) and then use a citrus press to juice the lemons. You'll need one cup of fresh lemon juice.
- 2
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, drizzle about 1 cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.5 large egg yolks, 1 ¼ cups granulated sugar, 1 ¾ cups whole milk
- 3
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base.
- 4
Add the lemon juice and zest. Add the lemon juice and zest to the pan and heat again - over medium heat - for 3-4 minutes, stirring constantly. Let cool slightly.3-4 Tablespoons lemon zest, 1 cup lemon juice
- 5
Combine all ingredients. In an 8-cup measuring cup or large bowl, combine all the ingredients - the tempered egg mixture with lemon juice and zest, heavy cream, vanilla extract, and a pinch of salt. Use a wire whisk to combine the liquid ingredients.2 ¼ cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
- 6
Chill. Place the liquid mixture (covered in plastic wrap) in your refrigerator for at least four hours to chill completely. We often let the mixture chill overnight if time allows.
- 7
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
- 8
Add to a freezer-safe container (or a loaf pan) and freeze. Add the churned ice cream into an ice cream container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
- 9
Serve. Use an ice cream scoop to serve the ice cream in individual serving bowls or ice cream cones.