Lemon Custard Ice Cream
2015-07-16 15:47:25
Ingredients
- 3 cups heavy whipping cream
- 1 cup half-and-half
- 1 (12-ounce) can evaporated milk
- 11/4 cups sugar
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- 6 egg yolks, lightly beaten
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a heavy 3-quart saucepan, combine cream, half-and-half, evaporated milk, sugar, lemon zest, and salt. Bring to a simmer over medium heat; do not boil. Remove from heat.
- In a medium bowl, combine egg yolks, lemon juice, and vanilla. Add 1 cup hot cream mixture to egg mixture, stirring until well blended. Whisking constantly, gradually add egg mixture to remaining hot cream mixture in saucepan. Return to medium heat, and cook, stirring constantly, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat, and cool for 10 minutes. Cover, and chill for 4 hours to overnight.
- Pour mixture into a gel-type countertop freezer. Freeze according to manufacturer’s instructions. Ice cream will be soft. For a firmer texture, freeze ice cream in a freezer-safe container for up to 1 month.
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