LEMON CUSTARD ICE CREAM
I heavily adapted this recipe from one I found on Epicurious. It's actally original now, since it no longer bears much resemblance to the original. Prep time does not include pre-chilling or freezing.
Provided by Deanna Figueroa
Categories Frozen Desserts
Time 30m
Yield 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Mix the zest, juice, cornstarch and sugar in a 4 qt saucepan.
- Place over medium heat and slowly whisk in the milk.
- Heat to 175 degrees, or until bubbles form around the edges, stirring quite often.
- (scalding) Meanwhile beat eggs in a large bowl.
- Temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture.
- Heat to 180 degrees, stirring constantly.
- The custard should coat the back of a spoon.
- Do NOT allow the mixture to boil.
- Immediately stir in the cream and evaporated milk.
- Strain through a siever into a glass or metal bowl and chill in an ice bath or allow to come to room temperature, then chill until cold.
- Freeze in an ice cream maker.
- Please note: If you like a lot of zest and are good at custards, it is not necessary to strain the mixture.
- I would recommend zesting with a microplane grater in that case.
- Sugar can be reduced for a more tart product, but add about 1TB of vodka at the end to keep it from freezing too hard.
Nutrition Facts : Calories 2940.7, Fat 170.3, SaturatedFat 102.7, Cholesterol 1090.5, Sodium 413.1, Carbohydrate 341.4, Fiber 0.9, Sugar 303.5, Protein 30.3
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