1/1 Photo of Lemon Custard Ice Cream
D. Todd Miller's Note:
This recipe comes from the historic Old Salem Tavern in Winston-Salem, NC. No word on whether or not this frozen treat was served to George Washington when he visited (though I doubt it). This recipe is a bit involved, but I think you will agree it is worth the effort. This ice cream is especially good with gingerbread.
My Private Note
Units: US | Metric
- 1First, make the custard. Simmer half-and-half and cream in a saucepan. Remove from heat and set aside.
- 2Whisk yolks until light in color. Add sugar. Whisk together. Whisk warm cream into egg mix slowly. Put into a heavy saucepan. Heat and stir until thick enough to coat the back of a spoon. DO NOT simmer or boil the egg and cream mixture, as it will scramble. Cool to room temperature. Add vanilla extract. Refrigerate for about 5 hours.
- 3Next, make the lemon curd. Put butter, sugar, lemon zest, 2 1/2 cups lemon juice, and salt into a double boiler. Heat until melted and the sugar is dissolved.
- 4Meanwhile, whisk eggs. Slowly pour hot mixture from step 3 into eggs while whisking. Place the egg mixture back on the double boiler, whisking continuously. DO NOT simmer or boil. Cook until thickened.
- 5Strain the curd and cool completely to room temperature.
- 6Finally, assemble the ice cream. Run refrigerated custard mixture through an ice cream maker until it reaches soft serve consistency. Fold in the cooled lemon curd (which should be about 3 1/2 cups) and the 3 ounces of reserved lemon juice. Cover and freeze until very firm.
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Nutritional Facts for Lemon Custard Ice Cream
Serving Size: 1 (162 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 301.7
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 10.2 g
- Cholesterol 173.6 mg
- Sodium 94.0 mg
- Total Carbohydrate 34.0 g
- Dietary Fiber 0.3 g
- Sugars 28.1 g
- Protein 4.2 g