Best Lemon Curd Custard Ice Cream Recipe 445 Recipes

LEMON CURD CUSTARD ICE CREAM

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
• Pour the half-and-half and cream into the top of a double boiler and heat over barely simmering water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
• Note: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Slowly pour some of the hot cream into the eggs to temper them. Slowly add the rest of the hot cream, whisking constantly till smooth. Return to the double boiler and cook over medium-low heat until thick and bubbling around the edges. I used direct heat, and was very careful to stir constantly and to keep the temperature to medium-low. It took about 15 minutes for the custard to thicken, so be patient.
• The custard will coat a wooden spoon. Run your finger through the custard on the spoon. If the line remains separate, it's ready! Strain the custard through a fine mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight.
• Whisk 1 cup of lemon curd into the chilled custard. Turn on the machine, and pour the cream mixture into the canister of your ice cream freezer. Freeze according to manufacturer's directions.
• Transfer ice cream to a shallow container, cover with plastic wrap and a tight fitting lid and freeze for at least 4 hours before serving.

LEMON CUSTARD ICE CREAM

Steps:

• Mix the heavy cream, milk, sugar, zest, and salt in a medium pot over the stove. Warm over medium-high heat until you see bubbles on the surface, approximately 9 minutes. Whisk occasionally. Remove from the heat as soon as you see it boil.
• Whisk the yolks in a large mixing bowl. Steadily and slowly pour the warm cream mixture into the yolks, whisking constantly to prevent the yolks from cooking.
• Return to the pot and warm on the stove for 3-5 minutes until the mixture coats the back of a spoon. This means, you can run your finger through the liquid and when it won't fill back in where you drew a line with your finger.
• Stir in the lemon juice. I highly recommend blending in a high speed blender for the most luscious texture and flavor. Cool the mixture in the fridge or use an ice bath to save time.
• Pour the chilled lemon mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer's instructions.
• Transfer ice cream to a freezer-safe container; press a sheet of parchment paper or plastic wrap directly on surface, and seal with an airtight lid. Place in freezer at least 4 hours or overnight.

LEMON CURD CUSTARD ICE CREAM RECIPE - (4.4/5)

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler** and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. **NOTE: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Personally, this is easier for me. Slowly pour some of the hot cream into the eggs, to temper it. Slowly add the rest of the hot cream, whisking constantly until smooth. Return to the double boiler** and cook over medium-low until thick and bubbling around the edges. **NOTE: I used direct heat, being very careful to stir constantly and to keep the temperature on medium-low. It took about 15 minutes for the custard to thicken, so be patient! The custard will coat a wooden spoon. You can also coat a regular spoon, run your finger through it. If the line remains separate, it's ready! Strain the custard through a fine-mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight. HOMEMADE LEMON CURD (Optional): In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week. I recommend that you made the ice cream custard and the lemon curd the day before actually making the ice cream. TO MAKE THE ICE CREAM: Whisk one cup of cold lemon curd into the chilled egg custard. Turn on the machine, and then add the cream mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve.

LEMON CUSTARD ICE CREAM

Steps:

• 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. 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., 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., 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.