Lemon Custard Ice Cream
Ingredients
- 4 egg yolks
- 3-4 lemons zested and juiced
- 6 tbsp butter softened
- 1 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Use a vegetable peeler to remove the lemon peel and put into the bowl of a food processor with the sugar. Process on high until the zest is finely minced and blended with the sugar.In the bowl of a stand mixer fitted with a paddle attachment, cream the butter then add the lemon sugar until well combined. Use a rubber spatula to scrape the sides and bottom of the bowl when needed. With the mixer running on low, add the egg yolks then lemon juice, vanilla and salt and mix to combine. Remove the bowl from the stand mixer.Heat heavy cream and milk in a medium sauce pan until it is simmering but not boiling. Slowly drizzle a few ladles of the hot milk into the egg mixture while continuously mixing to cook the custard without scrambling the eggs. Then pour the entire egg mixture into the pan with the remaining milk. Heat the custard on medium while stirring until it reaches 165 degrees. Strain the custard through a fine mesh strainer into a bowl and place a sheet of plastic wrap directly on top of the custard. Chill in the refridgerator for at least 4 hours or until it reaches a temperature of less than 41 degrees.Once the custard is cold pour into an ice cream maker and churn according to your ice cream maker's instructions. Once ice cream is ready, pour into a container and place in the freezer to harden.