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LEMON CUSTARD ICE CREAM




Source of Recipe


Unknown


List of Ingredients




Finely grated zest of 3 lemons
½ cup Fresh lemon juice
¾ cup Sugar
2 cups Half-and-half, or substitute 3 parts milk to 1 part cream
4 large Egg yolks
Pinch of salt
2 cups Heavy cream


Recipe



In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.

Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions.