Before I went to work in the morning I put together the base – in two parts. The first part is a combination of lemon zest, lemon juice and sugar.
The second part is 4 egg yolks (guess who had scrambled egg whites with spinach and mushrooms for breakfast – yup, me!) combined with warm milk and heated again until thickened.
Heavy cream is added and the two bowls go into the fridge to chill and I go off to work.
Before going to Jazzercise I blended the two mixtures and tasted the creamy results. Oh, my.
Pour the cold ice cream base into your ice cream maker and watch it turn into a sweet, lemony ice cream. I put it in the freezer so it could get a bit firmer and had a dish after dinner. So good!
We’ve made a custard style vanilla ice cream in the past and it was delicious but this particular combination: the bright hint of tartness, bits of sunny lemon zest and the richness from the heavy cream and egg yolks really stands out as a wonderful dessert.
Update: I’ve added links (above) to Good Life Eats where I saw the recipe that I adapted and to Tartelette where Katie Goodman from Good Life Eats saw the recipe she had adapted. When I went to Tartelette I saw that with the *changes I made, I had pretty much made it back to the same as Helene at Tartelette but without a pinch of salt.
* Changes: I didn’t use any half and half (I didn’t want a container of heavy cream and another of half and half in my fridge) and I omitted the xantham gum that Katie added to keep the ice cream from being too icy and hard. I didn’t have any xantham gum in my pantry and maybe my freezer just doesn’t freeze as cold because it wasn’t a problem with the batch I made.
Lemon Custard Ice Cream
finely grated zest from 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar
4 egg yolks
1 cup milk (I used 2% milk as that is what I have)
2 cup heavy cream
Combine the lemon zest, lemon juice and sugar in a glass or other non-reactive bowl and refrigerate for an hour or two (or in my case, all day).
In a large bowl, beat the egg yolks slightly. Heat the milk in a large saucepan on medium until it is just starting to simmer and pour slowly over the yolks, beating until well combined. Return the milk and yolk mixture and heat gently until it thickens and coats the back of the spoon. I strained the mixture at this point because there were some lumpy bits, but that is optional.
Combine the thickened milk and yolks in the bowl with the heavy cream. Chill at least an hour but several hours would be even better.
Combine the lemon juice and sugar mixture with the cream mixture and pour into your ice cream maker. Process as directed by manufacturer. Get ready to enjoy this luscious treat!
Last year on Day 7 I created Refrigerator Word Magnets.
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