Creamy Lemon Custard Ice Cream
Creamy lemon custard ice cream offers a zesty, rich flavor with a smooth texture, perfect for citrus lovers and summer gatherings.
Ingredients
Instructions
- Bring the cream, half and half, sugar, and lemon zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar.
- Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of the warm cream mixture to the yolk mixture and whisk until blended.
- In a slow, steady stream, add the remaining cream mixture to the yolks, whisking constantly, until blended.
- Return the mixture to the saucepan and cook over medium-low heat, stirring, until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not let it boil.
- Immediately pour the custard through a strainer into a bowl and stir in the vanilla extract.
- Let cool to room temperature, whisking occasionally.
Tips & Substitutions
For a richer flavor, consider using fresh lemons for zest instead of bottled. If you want a lighter version, you can substitute some of the half and half with almond milk. Remember to whisk the mixture constantly when combining the warm cream with the yolks to avoid cooking the eggs. If you want to add a twist, try mixing in some crushed M&M Candies Super Cookies for added texture.
Serving Suggestions
Serve the creamy lemon custard ice cream in chilled bowls, garnished with fresh berries or a sprig of mint for a refreshing touch. It pairs beautifully with Auntie'S French Toast for a delightful brunch dessert. You can also drizzle a lemon syrup over the top for added sweetness and flavor.
Storage & Reheating
Store the custard ice cream in an airtight container in the freezer for up to two weeks. To ensure the best texture, let it soften in the refrigerator for about 15 minutes before serving. If it gets too hard, a quick stir can help bring it back to a creamier consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Lemon Custard Ice Cream contains roughly 275 calories, with 2g protein, 24g carbohydrates, and 4g fat. It is an excellent source of vitamin C (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of half and half?
Yes, you can substitute whole milk or a dairy-free alternative like coconut milk for a different flavor profile. However, keep in mind that it may affect the creaminess of the ice cream.
How can I make this ice cream without an ice cream maker?
You can pour the cooled custard into a shallow dish and freeze it, stirring it every 30 minutes for the first few hours to break up ice crystals until it reaches a creamy consistency.
What can I do if my custard doesn't thicken?
If your custard doesn’t thicken, it might need more cooking time. Keep stirring and cooking it over low heat until it coats the back of a spoon. If it still doesn’t thicken, you can try blending in a bit of cornstarch mixed with cold water.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).