Lemon Custard Ice Cream

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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