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Grandmother's Lemon Custard Ice Cream

Source of Recipe


From "Classic Home Desserts" by Richard Sax






List of Ingredients



• Finely grated zest of 3 lemons
  
• 1/2 cup fresh lemon juice
  
• 3/4 cup sugar
  
• 2 cups (1 pint) half-and-half (or 1-1/2 cups whole milk plus 1/2 cup heavy cream)
  
• 4 large egg yolks
  
• Pinch of salt
  
• 2 cups heavy cream
  






Instructions



1. In a small bowl, combine the lemon zest and lemon juice. Stir in the sugar with a fork. Let stand at least 30 minutes. (The sugar helps release the flavor of the zest.)
   
   
2. Scald the half-and-half (or milk and cream) in a large nonreactive saucepan over medium heat; set aside.
   
   
3. In a nonreactive bowl, whisk the egg yolks and salt with an electric mixer until well blended. Slowly add about half of the scalded half-and-half to the eggs and stir gently; return the mixture to the saucepan.
   
   
4. Cook the custard over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (do not let the custard boil; it will curdle). Immediately remove the pan from the heat; strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream. Lay a sheet of waxed paper or plastic wrap directly on the surface to prevent a "skin" from forming. Refrigerate until thoroughly chilled.
   
   
5. Pour the custard into an ice cream maker, and freeze according to the manufacturer's directions. When the ice cream is thickened and frozen, cover it and place it in the freezer until nearly firm. Let soften slightly in the refrigerator before serving.
   
   Makes 1-1/2 to 2 quarts.