Lemon Custard Ice Cream

Name: Lemon Custard Ice Cream
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: Global
Ingredients: 4 eggs, lightly beaten; 31 grams all-purpose flour; 714 milliliters heavy whipping cream; 244 milliliters lemon juice; 976 milliliters milk; 0 teaspoons salt; 400 grams sugar

Lemon Custard Ice Cream might be a good recipe to expand your dessert recipe box. One portion of this dish contains approximately 5g of protein, 19g of fat, and a total of 311 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes approximately 35 minutes. It can be enjoyed any time, but it is especially good for Summer. If you have lemon juice, flour, heavy whipping cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Users who liked this recipe also liked Lemon Custard Ice Cream, Makeover Lemon Custard Ice Cream, and Lemon Curd Custard Ice Cream.

Instructions

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.

Ingredients you will need

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

Frying Pan

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

Ingredients you will need

Lemon Juice

Water

Custard

Cream

Equipment you will use

Bowl

Frying Pan

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

eggs, lightly beaten 31grams

all-purpose flour 714milliliters

heavy whipping cream 244milliliters

lemon juice 976milliliters

milk 0teaspoons

salt 400grams

sugar

Recommended wine: Cream Sherry, Alcoholic Drink, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Moscato, Moscato Dasti

Cream Sherry, Alcoholic Drink, and Food Product Category are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.