Lemon Curd Custard Ice Cream Recipe 445 Food

LEMON CURD CUSTARD ICE CREAM

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
• Pour the half-and-half and cream into the top of a double boiler and heat over barely simmering water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
• Note: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Slowly pour some of the hot cream into the eggs to temper them. Slowly add the rest of the hot cream, whisking constantly till smooth. Return to the double boiler and cook over medium-low heat until thick and bubbling around the edges. I used direct heat, and was very careful to stir constantly and to keep the temperature to medium-low. It took about 15 minutes for the custard to thicken, so be patient.
• The custard will coat a wooden spoon. Run your finger through the custard on the spoon. If the line remains separate, it's ready! Strain the custard through a fine mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight.
• Whisk 1 cup of lemon curd into the chilled custard. Turn on the machine, and pour the cream mixture into the canister of your ice cream freezer. Freeze according to manufacturer's directions.
• Transfer ice cream to a shallow container, cover with plastic wrap and a tight fitting lid and freeze for at least 4 hours before serving.

LEMON CUSTARD ICE CREAM

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.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

SIMPLE LIGHT LEMON CUSTARD

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 ICE CREAM

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.

LEMON CURD CUSTARD ICE CREAM RECIPE - (4.4/5)

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler** and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. **NOTE: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Personally, this is easier for me. Slowly pour some of the hot cream into the eggs, to temper it. Slowly add the rest of the hot cream, whisking constantly until smooth. Return to the double boiler** and cook over medium-low until thick and bubbling around the edges. **NOTE: I used direct heat, being very careful to stir constantly and to keep the temperature on medium-low. It took about 15 minutes for the custard to thicken, so be patient! The custard will coat a wooden spoon. You can also coat a regular spoon, run your finger through it. If the line remains separate, it's ready! Strain the custard through a fine-mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight. HOMEMADE LEMON CURD (Optional): In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week. I recommend that you made the ice cream custard and the lemon curd the day before actually making the ice cream. TO MAKE THE ICE CREAM: Whisk one cup of cold lemon curd into the chilled egg custard. Turn on the machine, and then add the cream mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve.