Citrus Chill: Recipe for Lemon Custard Ice Cream

Try making Lemon Custard Ice Cream for a zesty, refreshing treat. Our step-by-step recipe guides you to a bright and creamy dessert. Perfect for any time, especially summer! You’ll start with lemon curd. Then, blend it with warm cream and milk for the custard base.

Adjust the lemon juice to taste, with 6 to 9 tablespoons for a balanced flavor. Or 8 to 12 tablespoons for a more vibrant taste. Mix lemon zest and sugar for a fine blend, then add softened butter. Combine eggs, vanilla, salt, and lemon juice. It might look curdled at first but will become smooth.

Heat milk and cream, then gradually mix into the lemon blend. This tempers the eggs for a smooth custard. Strain it, then chill for at least four hours. Finally, churn it in an ice cream maker for delicious ice cream. Enjoy it alone or with berries or crumble.

Start a flavour adventure with our Lemon Custard Ice Cream recipe. It’s refreshing, creamy, and full of citrus flair. Ideal for summer parties or a special treat. This homemade ice cream will wow everyone.

Keep reading for detailed instructions on making this fabulous ice cream from scratch.

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How to Make Homemade Lemon Custard Ice Cream

Making your own ice cream is both fun and rewarding. You get to enjoy a cool, tangy treat right at home. Follow our easy steps, and you’ll whip up a tasty lemon custard ice cream. Here’s how you can make this yummy dessert:

Start by gathering all the necessary ingredients:

4 egg yolks
3-4 lemons for zesting and juicing
6 tbsp softened butter
1 cup sugar
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
1/4 tsp salt

First, mix lemon zest, sugar, and cornstarch in a saucepan. Slowly whisk in the milk until smooth.

Heat the mixture on the stove, stirring till it’s 175 degrees Fahrenheit.

Beat the egg yolks in a bowl. Gradually mix in some hot cream mixture, whisking non-stop.

Then, put the egg mix back in the saucepan. Keep stirring over the heat till it thickens, about 5-7 minutes.

Strain the custard to remove any lumps or bits. Put it in a bowl and cover with plastic wrap directly on it.

Chill it in the fridge for 4 hours or overnight. This lets it cool down and enhances the flavors.

After chilling, stir in freshly squeezed lemon juice.

It’s time to churn the mixture in an ice cream maker, following the machine’s directions.

If you’d like, add extras like broken cookies in the last churning minutes for more taste and texture.

When it’s thick and creamy, put the ice cream in a freezer-safe container. Freeze for 4 hours until it’s firm.

This homemade lemon custard ice cream is a wonderful, tangy treat. Enjoy it by itself or with other sweets. It’s perfect for cooling down in summer or for a sweet craving anytime. Treat yourself to the delightful mix of creamy and citrus flavors!

Conclusion

Let’s wrap up the Lemon Custard Ice Cream Recipe. This homemade delight is perfect for any season. It combines creamy lemon curd, warm cream, and milk. This mix creates a creamy, tangy treat that hits the sweet spot just right.

You can adjust the lemon juice to suit your taste. Use 6 to 9 tablespoons for a balanced flavor. Or try 8 to 12 tablespoons for a bolder, brighter lemon taste. It’ll definitely wake up your taste buds.

This recipe uses lemon zest, sugar, butter, eggs, vanilla, and salt. At first, it might look curdled. But, as it heats, it turns into a smooth, velvety custard.

After straining and cooling the custard, it’s churn time in your ice cream maker. Add broken shortbread cookies to make it even more special. This adds a lovely texture and flavor. Enjoyed by itself or with other desserts, this lemon custard ice cream is a refreshing joy. It’s like a slice of sunny paradise in every scoop.

FAQ

What ingredients are needed to make homemade lemon custard ice cream?

You’ll need lemons, heavy cream, whole milk, sugar, butter, eggs, vanilla extract, and salt to make lemon custard ice cream.

How do I make homemade lemon custard ice cream?

Start by mixing lemon zest, sugar, and cornstarch in a saucepan. Slowly add milk and heat until it’s 175 degrees Fahrenheit. Beat egg yolks in a bowl and slowly mix in some hot cream mixture.

Then, put the egg yolks back in the pan and cook until it thickens. Strain it and cool in the fridge for hours or overnight. When cool, add lemon juice and mix well. Pour it into an ice cream maker and churn as told. You can add optional mix-ins at the end. Freeze it for at least four hours before enjoying it.