LEMON CUSTARD ICE CREAM
I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream--other than the pleasant lemon taste--is that it does not turn icy the next day. -Susan Litwak Bellevue, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160° and coats the back of a metal spoon., Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 100mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
SIMPLE LIGHT LEMON CUSTARD
Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.
Provided by Just Happy
Categories Dessert
Time 11m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, lemon rind and sugar in a saucepan on medium heat.
- Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
- Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
- Set aside, let cool before serving.
- Mixture will thicken even more when cold.
- Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
THE ULTIMATE MAKEOVER: VANILLA ICE CREAM
Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!
Provided by Angela Nilsen
Categories Dessert, Treat
Time 8h
Yield Makes enough for 8 scoops
Number Of Ingredients 8
Steps:
- Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
- Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
- Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.
Nutrition Facts : Calories 148 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.11 milligram of sodium
MAKEOVER LEMON CUSTARD ICE CREAM
You'll love this fantastic light ice cream that matches the wonderful, yet heavier original in taste and texture. We think it'll quickly become a staple for your family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar, flour and salt. Gradually add milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately; stir in jelly until melted. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, sour cream and lemon juice. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 189 calories, Fat 2g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 118mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON CUSTARD ICE CREAM
This recipe comes from the historic Old Salem Tavern in Winston-Salem, NC. No word on whether or not this frozen treat was served to George Washington when he visited (though I doubt it). This recipe is a bit involved, but I think you will agree it is worth the effort. This ice cream is especially good with gingerbread.
Provided by D. Todd Miller
Categories Frozen Desserts
Time 6h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- First, make the custard. Simmer half-and-half and cream in a saucepan. Remove from heat and set aside.
- Whisk yolks until light in color. Add sugar. Whisk together. Whisk warm cream into egg mix slowly. Put into a heavy saucepan. Heat and stir until thick enough to coat the back of a spoon. DO NOT simmer or boil the egg and cream mixture, as it will scramble. Cool to room temperature. Add vanilla extract. Refrigerate for about 5 hours.
- Next, make the lemon curd. Put butter, sugar, lemon zest, 2 1/2 cups lemon juice, and salt into a double boiler. Heat until melted and the sugar is dissolved.
- Meanwhile, whisk eggs. Slowly pour hot mixture from step 3 into eggs while whisking. Place the egg mixture back on the double boiler, whisking continuously. DO NOT simmer or boil. Cook until thickened.
- Strain the curd and cool completely to room temperature.
- Finally, assemble the ice cream. Run refrigerated custard mixture through an ice cream maker until it reaches soft serve consistency. Fold in the cooled lemon curd (which should be about 3 1/2 cups) and the 3 ounces of reserved lemon juice. Cover and freeze until very firm.
Nutrition Facts : Calories 301.7, Fat 17.6, SaturatedFat 10.3, Cholesterol 173.6, Sodium 94, Carbohydrate 34, Fiber 0.4, Sugar 28.1, Protein 4.3
More about "makeover lemon custard ice cream recipes"
LEMON CUSTARD ICE CREAM - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
Author Nancy MeeksEstimated Reading Time 1 min
NO CHURN LEMON CURD ICE CREAM: RECIPE | FUSS FREE …
From fussfreeflavours.com
HOMEMADE LEMON CURD ICE CREAM - RECIPE
From icecreamscience.com
NO CHURN LEMON ICE CREAM - MY RECIPE CONFESSIONS
From myrecipeconfessions.com
SWEET AND TART LEMON ICE CREAM - BAREFEET IN THE …
From barefeetinthekitchen.com
HOW TO MAKE HOMEMADE CREAMY LEMON CURD CUSTARD ICE CREAM
From afeastfortheeyes.net
MAKEOVER LEMON CUSTARD ICE CREAM RECIPE: HOW TO MAKE …
26 HOMEMADE ICE CREAM RECIPES FOR THE ICE CREAM MAKER
From afoodloverskitchen.com
CUISINART ICE CREAM MAKER RECIPES
From icecreamfromscratch.com
NO-CHURN LEMON CURD ICE CREAM - FEARLESS DINING
From fearlessdining.com
MEYER LEMON ICE CREAM THAT'S AS EASY AS PIE - SERIOUS EATS
From seriouseats.com
MEYER LEMON ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
LEMON CRUMB ICE CREAM - A KITCHEN ADDICTION
From a-kitchen-addiction.com
LEMON CURD ICE CREAM (NO CHURN) - THE BAKING EXPLORER
From thebakingexplorer.com
THE SECRET LEMON CUSTARD RECIPE (FROM A PROFESSIONAL CHEF)
From foodanddating.com
THE BEST HOMEMADE LEMON ICE CREAM! - THE CULINARY CHASE
From theculinarychase.com
MAKEOVER LEMON CUSTARD ICE CREAM | VAL | COPY ME THAT
From copymethat.com
FROZEN LEMON CUSTARD - OUR BEST BITES
From ourbestbites.com
LEMON CUSTARD ICE CREAM - THE BAKE SCHOOL
From bakeschool.com
FOUND FAVORITE AND BASKIN ROBBINS’ COPYCAT: LEMON CUSTARD ICE …
From mastercook.com
LEMON CUSTARD - HOMEMADE ICE CREAM MIX – HIJINXFOODS
From hijinxicecream.com
MAKEOVER LEMON CUSTARD ICE CREAM | MYFREEPRODUCTSAMPLES.COM …
From pinterest.co.uk
LEMON CUSTARD ICE CREAM - MY BURNING KITCHEN
From myburningkitchen.com
CLASSIC VANILLA CUSTARD ICE CREAM BASE (PERFECT FOR EVERY USE)
From homebodyeats.com
HOMEMADE LEMON ICE CREAM RECIPE - ON SUTTON PLACE
From onsuttonplace.com
LUSCIOUS LEMON CUSTARD ICE CREAM | THE FRAYED APRON
From thefrayedapron.com
LEMON ICE CREAM (EASY BLENDER RECIPE) - CHRISTINA'S CUCINA
From christinascucina.com
LEMON CURD ICE CREAM - SIMPLY SO GOOD
From simplysogood.com
LEMON CUSTARD ICE CREAM - GUILTY KITCHEN
From guiltykitchen.com
LEMON CUSTARD ICE CREAM | ICE CREAM MAKER RECIPES, LEMON …
From pinterest.ca
MAKEOVER LEMON CUSTARD ICE CREAM
From groups.io
MAKEOVER LEMON CUSTARD ICE CREAM | RECIPE
From pinterest.com
LEMON CUSTARD ICE CREAM - PAULA DEEN MAGAZINE | RECIPE
From pinterest.ca
HOMEMADE LEMON CUSTARD ICE CREAM RECIPE
From homemade-dessert-recipes.com
LEMON RIPPLE ICE CREAM - FEASTING IS FUN
From feastingisfun.com
ULTRA CREAMY LEMON ICE CREAM - THE FLAVOR BENDER
From theflavorbender.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love