Get ready to indulge in the ultimate summer treat with this Refreshing Creamy Lemon Custard Ice Cream. This recipe offers a delightful balance of tartness and sweetness, making it perfect for a hot day or any occasion that calls for a little joy. Its rich, creamy texture and vibrant lemon flavor will have you questioning why you ever bought ice cream from the store.
Key Ingredients for Refreshing Creamy Lemon Custard Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice (from about 2-3 lemons)
- 1 tablespoon lemon zest (from about 1-2 lemons)
- Pinch of salt
How to Make Refreshing Creamy Lemon Custard Ice Cream
This Refreshing Creamy Lemon Custard Ice Cream is surprisingly simple to whip up, delivering a decadent and utterly satisfying dessert. The magic lies in the rich custard base, which transforms into a dreamily smooth ice cream. With a preparation time of just 20 minutes (plus chilling and freezing time), you can enjoy this homemade delight with minimal effort.
Step-by-Step Instructions
- Prepare the Custard Base: In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat immediately.
- Whisk the Egg Yolks and Sugar: In a separate medium bowl, whisk together the 4 large egg yolks and ¾ cup granulated sugar until the mixture is pale yellow and slightly thickened. This process is called tempering, and it’s crucial for preventing scrambled eggs.
- Temper the Egg Yolks: Slowly and gradually, while whisking constantly, ladle about ½ cup of the warm cream mixture into the egg yolk and sugar mixture. Continue whisking until well combined. This process gently warms the egg yolks.
- Combine Mixtures and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon. This typically takes 5-10 minutes. Do not let the custard boil, as this will curdle the eggs.
- Strain and Chill: Remove the custard from the heat. Stir in the 1 teaspoon vanilla extract, ½ cup fresh lemon juice, 1 tablespoon lemon zest, and pinch of salt. Pour the custard through a fine-mesh sieve into a clean bowl. Discard any solids caught in the sieve. Cover the bowl tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn the Ice Cream: Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze to Firm: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or wax paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop.
Why You’ll Love This Refreshing Creamy Lemon Custard Ice Cream
You’ll fall head over heels for this Refreshing Creamy Lemon Custard Ice Cream because of its intensely bright, zesty lemon flavor that’s perfectly balanced by a luxuriously smooth, creamy texture. It’s incredibly satisfying to create such a gourmet dessert at home, saving you money compared to store-bought alternatives, especially when you consider the quality of ingredients. Imagine the pure joy of a scoop piled high with fresh berries or a drizzle of homemade raspberry coulis – it’s simply divine.
This isn’t just another simple sorbet; it’s a true custard ice cream, offering a richer, more complex flavor profile that elevates it far beyond your average frozen treat. The vibrant tang of fresh lemons cuts through the creamy sweetness, making each bite a delightful experience. So, ditch the expensive tubs and gather your ingredients today – your taste buds will thank you for making this Refreshing Creamy Lemon Custard Ice Cream!
Storing and Reheating Tips
Properly storing your Refreshing Creamy Lemon Custard Ice Cream is key to enjoying it at its best.
- Refrigeration: This ice cream is not meant to be refrigerated in its melted state for extended periods. If it melts significantly, it’s best to re-churn it if your ice cream maker allows, or consume it as a sauce.
- Freezing: Once churned and firming up in the freezer, store your Refreshing Creamy Lemon Custard Ice Cream in an airtight container. To prevent ice crystals from forming, press a piece of parchment paper or wax paper directly onto the surface of the ice cream before sealing the container. It will stay fresh and delicious for up to 2 weeks when stored this way. For best results, allow the ice cream to soften slightly at room temperature for about 5-10 minutes before scooping.
Final Thoughts
This Refreshing Creamy Lemon Custard Ice Cream is a testament to how simple ingredients can create something truly spectacular. Give this recipe a try at home – you won’t be disappointed by its delightful creaminess and vibrant lemon flavor!
Refreshing Creamy Lemon Custard Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat immediately.2 cups heavy cream, 1 cup whole milk
- In a separate medium bowl, whisk together the 4 large egg yolks and ¾ cup granulated sugar until the mixture is pale yellow and slightly thickened. This process is called tempering, and it’s crucial for preventing scrambled eggs.¾ cup granulated sugar, 4 large egg yolks
- Slowly and gradually, while whisking constantly, ladle about ½ cup of the warm cream mixture into the egg yolk and sugar mixture. Continue whisking until well combined. This process gently warms the egg yolks.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon. This typically takes 5-10 minutes. Do not let the custard boil, as this will curdle the eggs.
- Remove the custard from the heat. Stir in the 1 teaspoon vanilla extract, ½ cup fresh lemon juice, 1 tablespoon lemon zest, and pinch of salt. Pour the custard through a fine-mesh sieve into a clean bowl. Discard any solids caught in the sieve. Cover the bowl tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract, ½ cup fresh lemon juice, 1 tablespoon lemon zest, Pinch salt
- Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or wax paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop.