Frozen Lemon Custard
Ingredients
The custard
-
2
cups
heavy whipping cream
-
1
cup
half and half
-
a pinch
salt
-
1 ¼
cups
sugar
-
3
tablespoons
lemon zest
-
5
egg yolks
-
¾
cup
freshly squeezed lemon juice
Optional mix-in
-
5
ounces
shortbread cookies, broken into pieces
Instructions
- Combine heavy cream, half and half, salt, sugar, and lemon zest in a large saucepan and heat until bubbles form around the edges.
- Whisk the egg yolks in a separate bowl.
- Slowly add 1 cup of the hot cream mixture to the egg yolks while whisking constantly to prevent scrambling.
- Return the cream mixture to the heat and whisk in the egg mixture, cooking until thickened.
- Remove from heat and chill in the refrigerator for several hours or overnight.
- Stir in the freshly squeezed lemon juice once chilled.
- Freeze the mixture according to your ice cream maker's instructions.
- During the last few minutes of churning, mix in the broken shortbread cookies.
- Transfer to a freezer-safe container and freeze for at least four hours before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
50mg
Cholesterol
150mg
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