Lemon Custard Ice Cream Recipe
My first job was at Baskin Robbins and one of my absolute favorite flavors was Lemon Custard! This is not like a sorbet where juice is used, it's not tangy..
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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.
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Place the lemon peel strips into a bowl and pour sugar over the top of peels. Stir well and cover. Let sit on the countertop overnight, about 12 hours. Once the lemon peels have sat with the sugar, transfer to a medium sized saucepan along with the milk, egg yolks and salt.
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How to Make Lemon Ice Cream. Step 1: Freeze ice cream bucket ahead of time. Step 2: Bring together lemon ice cream mixture. Step 3: Refrigerate mixture. Step 4: Churn ice cream. Step 5: Transfer and Freeze. Step 6: Serve! Recipe Notes. Frequently Asked Questions.
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Let cool slightly. Step 4. Combine all ingredients. In an 8-cup measuring cup or large bowl, combine all the ingredients - the tempered egg mixture with lemon juice and zest, heavy cream, remaining sugar, vanilla extract, and a pinch of salt. Use a wire whisk to combine the liquid ingredients. Step 5.
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Set a strainer over top. Set aside. In a large bowl, whisk the egg yolks with half the sugar until the mixture is a very pale yellow and very light. In a medium saucepan, whisk the rest of the sugar with the milk, the remaining 125 mL (½ cup) of the cream, the lemon juice, the lemon zest, and the salt.
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Return the saucepan to medium heat. Bring the mixture back to a boil while whisking constantly. Cook until the mixture starts to thicken and remove from the heat, 2 to 3 minutes. Strain the cooked mixture through a sieve over a medium bowl. This will remove any possible pieces of cooked egg and also the lemon zest.
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3/4 cup freshly squeezed lemon juice. Optional: 5-ish ounces of shortbread cookies, broken into pieces. Instructions: In a large saucepan, combine the heavy cream, half and half, salt, sugar, and lemon zest. Over medium-low heat, stirring very frequently, heat the mixture until bubbles form around the edges. Remove from heat.
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It will take at least 10 minutes for the mixture to thicken into a custard. It is finished when it coats the back of the wooden spoon. Once thickened, remove from the heat for 10 minutes then add the Limoncello and stir. Set aside to cool for around 20-30 minutes before using the ice cream machine.
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Instructions. In a large saucepan, combine milk, sugar, and lemon zest. Cook over medium heat just until bubbles begin to form around edges of pan. Remove from heat. In a medium bowl, whisk egg yolks until combined. Gradually pour one-fourth of hot milk mixture into egg mixture, whisking constantly.
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter then add the lemon sugar until well combined. Use a rubber spatula to scrape the sides and bottom of the bowl when needed. With the mixer running on low, add the egg yolks then lemon juice, vanilla and salt and mix to combine.
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Pour the egg mixture back into saucepan with rest of cream and stir continuously over medium heat. Stir until until mixture thickens up and coats the back of a spoon. Remove from heat and transfer into a clean bowl. Cool for 10 minutes, add lemon juice and vanilla extract. Place in refrigerator until mixture is cold.
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How to Make Lemon Custard Ice Cream from Scratch. Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color. In a saucepan, add the milk, lemon zest, and salt.
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Directions. Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes. Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl.
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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; 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.
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Instructions. Wash and dry the lemons. Using a fine grater or a zester, zest the lemons to create 1 tablespoon of zest. Cut the lemons in half and juice them to make ¼ cup of juice. Place sugar, cornstarch, and lemon zest in a medium saucepan, whisk to combine. Whisk in egg yolks, milk, and cream.
