Making your own ice cream is rewarding and fun, but it needs some kitchen skills and patience. Homemade ice cream tastes better than store-bought. It might not be cheaper, but the quality is unbeatable. This lemon custard ice cream is perfect for hot days. It’s smooth and has a refreshing citrus flavour.
The recipe uses lemons, heavy cream, half and half, sugar, and a little salt. You heat the mix, blend it with egg yolks, then chill it. After it’s cold, you churn it in an ice cream maker. To make it even better, add broken shortbread bits in the last minutes of churning.
Once churned, put the ice cream in a freezer-safe container. You should freeze it for at least four hours. Then, it’s ready to enjoy. This recipe makes enough for 10-12 servings of yummy lemon custard ice cream.
Lemon custard ice cream is a smooth dessert with a lemony taste. It feels like silk. It is much creamier than lemon sorbets. This treat’s taste comes from real lemons. Egg yolks and cream mix into the lemon, making a soft custard.
You can choose how lemony you want it. Use three lemons for a soft taste. Four lemons make it taste stronger.
How much lemon juice you add changes the taste too. Use 6 to 9 tablespoons for a gentler flavour. 8 to 12 tablespoons make it zestier. 8 to 10 tablespoons are good for something between.
Making this ice cream takes a few steps. You heat cream and mix with egg yolks, sugar, and lemon zest. You cook this on medium-low heat until it thickens into a creamy mix.
“The mix of fresh lemon juice, lemon zest, sugar, and cream gives a pure lemon taste.”
Cool the custard, then add fresh lemon juice for more lemon taste. Churn it in an ice cream maker for at least four hours. This gets it to the right texture. Churning it 15 to 25 minutes more makes it extra smooth.
For a fun twist, add broken shortbread cookies while churning. This gives a crunchy feel to the creamy ice cream. It’s a tasty surprise!
Lemon custard ice cream is lovely by itself or with other sweets like vanilla cake. Its creamy texture and real lemon taste make it a treat for sunny days. Or a sweet finish to any meal.
Easy No-Churn Lemon Curd Ice Cream
If you lack an ice cream maker or want something simple, this no-churn lemon curd ice cream is ideal. It requires just three elements: sweetened condensed milk, lemon curd, and heavy whipping cream. Together, they create a creamy delight swiftly.
Begin by mixing sweetened condensed milk and lemon curd. You might add lemon zest for more zing. Then, whip the cream until it forms medium peaks. Gently combine it with the lemon curd mix.
After mixing, pour into a container. Add dollops of lemon curd on top for a marbled look. Wrap it with plastic and freeze for 4-6 hours, or all night, for perfect creaminess.
To serve, scoop this zesty lemon curd ice cream. Its smooth texture will win over your taste buds. Enjoy it alone or add your favorite toppings for extra fun.
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