Ingredients for Lemon Custard Ice Cream
- Half And Half
- 2 cups heavy cream
- Egg Yolks
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter
- Zest of 2 lemons
- 2 1/2 cups fresh lemon juice (reserve 3 ounces/ 1/2 cup)
- Pinch of salt
- 4 large eggs
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How to Make Lemon Custard Ice Cream
- **Make the Custard:** In a medium saucepan, combine 2 cups heavy cream and 1 cup half-and-half. Heat over medium heat until simmering.
- Remove from heat and set aside to cool slightly.
- In a separate bowl, whisk 6 large egg yolks until light and pale yellow.
- Gradually whisk in 1 cup granulated sugar until fully incorporated.
- Slowly whisk the warm cream mixture into the egg yolk and sugar mixture, tempering the eggs to prevent curdling.
- Transfer the mixture to a heavy-bottomed saucepan.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil!
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl.
- Cover and refrigerate for at least 5 hours, or preferably overnight.
- **Make the Lemon Curd:** In the top of a double boiler, combine 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, the zest of 2 lemons, 2 1/2 cups fresh lemon juice, and a pinch of salt.
- Heat over simmering water, stirring occasionally, until the butter is melted and the sugar is dissolved.
- In a separate bowl, whisk 4 large eggs until light.
- Slowly whisk the hot butter-lemon mixture into the eggs, tempering the eggs as before.
- Return the mixture to the double boiler and cook, whisking constantly, until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil!
- Strain the curd through a fine-mesh sieve into a bowl.
- Cover and cool completely to room temperature.
- **Assemble the Ice Cream:** Churn the chilled custard base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Gently fold in the cooled lemon curd and 3 ounces (approximately 1/2 cup) of reserved lemon juice.
- Transfer the ice cream to an airtight container and freeze until firm (at least 4 hours).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
112g
Fat
51g
Carbs
11g
