Creamy Lemon Custard Ice Cream – a delicious recipe with whipping cream, sugar, lemon zest, egg yolks, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the cream, half and half, sugar and zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar.
2
Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of the cream mixture to the yolk mixture and whisk until blended.
3
In a slow, steady stream, add the remaining cream mixture, whisking constantly, and continue whisking until blended. Return the mixture to the saucepan and cook, stirring, over medium-low heat until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
4
Immediately pour the custard through a strainer into a bowl and stir in the vanilla.
5
Let cool to room temperature, whisking occasionally.
1039
kcal
Calories
73
g
Fat
77
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. whipping cream, 2 c. half and half, 1 c. sugar, 1/3 c. finely grated lemon zest, and more.
Yes, Creamy Lemon Custard Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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