Lemon Custard Ice Cream

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2/3 cup fresh lemon juice
• 1 tablespoon finely minced lemon, zest of
• 2 1/4 cups sugar
• 2 teaspoons cornstarch
• 1 cup milk
• 2 whole eggs
• 2 egg yolks
• 1/2 cup evaporated milk
• 2 1/2 cups heavy cream

Recipe

• 1 mix the zest, juice, cornstarch and sugar in a 4 qt saucepan.
• 2 place over medium heat and slowly whisk in the milk.
• 3 heat to 175 degrees, or until bubbles form around the edges, stirring quite often.
• 4 (scalding) meanwhile beat eggs in a large bowl.
• 5 temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture.
• 6 heat to 180 degrees, stirring constantly.
• 7 the custard should coat the back of a spoon.
• 8 do not allow the mixture to boil.
• 9 immediately stir in the cream and evaporated milk.
• 10 strain through a siever into a glass or metal bowl and chill in an ice bath or allow to come to room temperature, then chill until cold.
• 11 freeze in an ice cream maker.
• 12 please note: if you like a lot of zest and are good at custards, it is not necessary to strain the mixture.
• 13 i would recommend zesting with a microplane grater in that case.
• 14 sugar can be reduced for a more tart product, but add about 1tb of vodka at the end to keep it from freezing too hard.