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Creamy Lemon Custard Ice Cream

Name: Creamy Lemon Custard Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 4 large egg yolks; 1/2 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; Pinch of salt

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Creamy Lemon Custard Ice Cream is a deliciously refreshing dessert that captures the essence of summer in every bite. With its rich and creamy texture, coupled with the sharp zestiness of fresh lemons, this ice cream is sure to brighten your day. Whether you’re enjoying a scoop on a warm afternoon or impressing guests after dinner, this homemade treat is both simple to make and incredibly satisfying. Let’s dive into what makes this recipe a must-try!

Why Make This Creamy Lemon Custard Ice Cream

Making your own ice cream at home allows you to control the ingredients, ensuring that you create a purely satisfying dessert. This Creamy Lemon Custard Ice Cream is not just delightful to taste, but it also offers a luxurious feeling with its rich custard base. The balance of sweet and tart makes it an ideal finish for any meal. Plus, the process of making custard is a fun and rewarding technique for any home cook. Once you try this recipe, you’ll never want to go back to store-bought ice cream again!

How to Make Creamy Lemon Custard Ice Cream

Making Creamy Lemon Custard Ice Cream is easier than you might think! With just a few steps, you will have a creamy dessert that’s bursting with lemon flavor. Start by preparing your base, which combines heavy cream and milk for that velvety texture. The fresh lemon juice and zest add a zesty kick that transforms the custard into an extraordinary treat. Just follow the simple steps outlined below, and you’ll have a refreshing ice cream to savor!

Ingredients:

1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pinch of salt

Directions:

Begin by pouring the heavy cream and whole milk into a medium saucepan. Sprinkle in half of the sugar and warm it over medium heat, being careful not to let it boil! While that’s heating, take a separate bowl and whisk the egg yolks with the remaining sugar until they transform into a lovely pale yellow. Slowly drizzle the warm cream mixture into the egg yolks while whisking to temper the eggs. Once well combined, pour this mixture back into the saucepan. Cook it on low heat, stirring constantly until it thickens to a custard-like consistency, which should take about 8 to 10 minutes. Remove it from the heat and stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Chill in the refrigerator until cold. When you’re ready, churn in your ice cream maker as per manufacturer’s instructions, then freeze until firm. Scoop into bowls and enjoy!

Nutritional Information

Each serving of Creamy Lemon Custard Ice Cream (approximately 1/2 cup) contains about:

Calories: 250
Total Fat: 16g
Saturated Fat: 10g
Carbohydrates: 25g
Sugars: 22g
Protein: 4g

How to Serve Creamy Lemon Custard Ice Cream

Serve your Creamy Lemon Custard Ice Cream in chilled bowls for an elegant touch. Garnish with fresh lemon slices or a sprig of mint for added visual appeal. This refreshing treat pairs beautifully with berry compote for a delightful contrast, or you can simply enjoy it on its own to savor the zesty flavors. It’s also a hit at summer picnics or backyard barbecues!

How to Store Creamy Lemon Custard Ice Cream

Store any leftover Creamy Lemon Custard Ice Cream in an airtight container in the freezer. It will remain fresh for about 1 to 2 weeks. To maintain its creamy texture, press a piece of wax paper or plastic wrap directly onto the surface of the ice cream before sealing the container. When you’re ready to enjoy, simply scoop out the ice cream and let it sit at room temperature for a few minutes to soften for easier serving.

Expert Tips for Perfect Creamy Lemon Custard Ice Cream

Use freshly squeezed lemon juice for the best flavor.
Don’t rush the cooking process; stirring constantly is key to achieving that perfect custard texture.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until the ice cream is firm.
Add a dash of lemon extract for an extra boost of lemon flavor if desired.

Delicious Variations

Herb-Infused Lemon Ice Cream: Add a few sprigs of fresh rosemary or basil during the heating process for a unique flavor twist.
Blueberry Lemon Custard Ice Cream: Fold in some fresh or frozen blueberries during the churning phase for a pop of color and sweetness.
Coconut Lemon Ice Cream: Swap half the milk for coconut milk for a tropical twist.

Frequently Asked Questions

Can I make this ice cream without an ice cream maker?
Yes! Pour the custard mixture into a shallow dish and freeze it. Stir every 30 minutes until it reaches a creamy consistency.
How long does this ice cream last in the freezer?
For the best texture, enjoy your ice cream within 1-2 weeks. After that, it can become icy and lose its creaminess.
What can I substitute for heavy cream?
You can use a mixture of half-and-half and whole milk, but the texture won’t be as rich and creamy. For a dairy-free version, choose coconut cream.

Conclusion

This Creamy Lemon Custard Ice Cream recipe is a fantastic way to indulge in a delicious treat that’s both simple to make and refreshingly light. Its zesty lemon flavor and creamy texture create a dessert that’s perfect for any occasion. So why not gather your ingredients and give this delightful recipe a try? You’ll impress your family and friends, and savor each luscious scoop. Don’t forget to share your experiences, tips, and variations—happy scooping!