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Lemon Custard Ice Cream




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=23213

List of Ingredients




2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 cups milk
4 eggs, lightly beaten
3 cups heavy whipping cream
1 cup lemon juice


Recipe



In a large saucepan, combine the sugar, flour and salt. Gradually add milk. bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.

Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Gently stir in the cream and lemon juice. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 2 quarts (16 servings, 1/2 cup per serving).