Making homemade ice cream is a funny thing. For something that has to be eaten quickly, it almost always requires some intermediate-ish kitchen skills and lots of patience (cooking…cooling…freezing…hardening…) It’s almost never cheaper to make ice cream rather than buy it. If you like things like hardened peanut butter swirls or marshmallow ribbons, those things are difficult to achieve at home.
But.
It is so. Dang. Good. And fun to make. And satisfying, in the same way that making yeast breads is satisfying. Once you get the hang of it, the possibilities are pretty much endless.
I love lemon everything–lemon candles, lemon cleaning products, savory lemon dishes, lemon-y desserts, lemon lotion. And now that we’re in the thickest, hottest, longest part of the summer here in Louisiana (and really, this summer hasn’t been nearly as terrible as past summers; I wore a sweatshirt the other night, which leads me to believe that it’s likely the apocalypse is upon us.) So during the hottest, stickiest weeks of the summer, I’m shunning chocolate, real food, and denim and am 100% behind all things citrus, which includes lemon. Lemon ice cream. Well, really, this is frozen custard (which is funny because you’d think that would make it heavy and thick, but it’s just light and smooth and luxurious.) Guys…right now, it’s my favorite.
For the custard, you’re going to need lemons, heavy whipping cream, half and half, sugar, and a pinch of salt.
In a large saucepan, combine the heavy cream,
half and half, salt, sugar,
and lemon zest.
Over medium-low heat, stirring very frequently, heat the mixture until bubbles form around the edges. Remove from heat.
While the mixture is heating, whisk 5 egg yolks together.
After you’ve removed the cream mixture from heat, remove 1 cup of the hot cream mixture from the pan. Very slowly, just a few tablespoons at a time, and whisking constantly, pour the hot cream mixture into the eggs. If you add the cream mixture too quickly the eggs will scramble, so go slow and be patient.
After you’ve added all the hot cream mixture, return the pan with the cream mixture to medium-low heat and slowly whisk in the egg mixture. Heat, stirring constantly, until thickened–it’s ready when you dip the back of a spoon into the mixture and, when you drag your finger through it, it leaves a trail.
Remove from heat and chill in the refrigerator (for several hours or overnight).
When the mixture is chilled, add 3/4 cup of freshly squeezed lemon juice
and stir to combine. (Do you like the toddler photo bomb in the background? I’m rolling with it here.) Freeze according to your ice cream maker’s instructions (in a 4-5 quart machine).
While the ice cream is churning, take a package of shortbread cookies
and break them.
During the final few minutes of churning (or after you remove the ice cream from the machine),
mix in the broken cookies.
Transfer to a freezer-safe container and freeze for at least four hours before serving. Makes 10-12 servings.
Frozen Lemon Custard {With Shortbread Cookies}
Recipe adapted from Allrecipes.com
Ingredients:
2 cups heavy whipping cream
1 cup half and half
Pinch of salt
1 1/4 cup sugar
3 tablespoons lemon zest
5 egg yolks
3/4 cup freshly squeezed lemon juice
Optional: 5-ish ounces of shortbread cookies, broken into pieces
Instructions:
In a large saucepan, combine the heavy cream, half and half, salt, sugar, and lemon zest. Over medium-low heat, stirring very frequently, heat the mixture until bubbles form around the edges. Remove from heat.
While the mixture is heating, whisk 5 egg yolks together. After you’ve removed the cream mixture from heat, remove 1 cup of the hot cream mixture from the pan. Very slowly, just a few tablespoons at a time, and whisking constantly, pour the hot cream mixture into the eggs. If you add the cream mixture too quickly the eggs will scramble, so go slow and be patient.
After you’ve added all the hot cream mixture, return the pan with the cream mixture to medium-low heat and slowly whisk in the egg mixture. Heat, stirring constantly, until thickened–it’s ready when you dip the back of a spoon into the mixture and, when you drag your finger through it, it leaves a trail. Remove from heat and Ccill in the refrigerator (for several hours or overnight).
When the mixture is chilled, add the freshly squeezed lemon juice, stir to combine, and freeze according to your ice cream maker’s instructions (a 4-5 quart machine). While the ice cream is churning, take a package of shortbread cookies and break them. During the final few minutes of churning (or after you remove the ice cream from the machine), mix in the broken cookies. Transfer to a freezer-safe container and freeze for at least four hours before serving. Makes 10-12 servings.
I am also among your readers who do not own an ice cream maker because, as you point out it is always more expensive to make ice cream than to buy it in the store, and it is just another appliance to store, not to mention that it is just my husband and I at home and we don’t need (?) ice cream in large amounts hanging around the house. But if ever a recipe has tempted me to run right out and purchase an ice cream maker, it is this one. It looks so delicious! Now I will have to do some deep breathing to avoid temptation! Especially because I really want to try making your recipe for ice cream cones or bowls.
Mmmmm! This sounds like lemon ice box pie in a cone. I may need to get myself an ice cream maker ASAP!
Fun custard, looks perfect 🙂
Lemon Custard is in my top 3 favorite Aggie Ice Cream flavors! But I don’t live in Aggie Ice Cream territory anymore (so sad) so I’ll totally be making this recipe instead! Thanks!
Kim – How did this compare to Aggie Ice Cream?
I am also a lemon obsessed individual. Have you tried Watkins Lemon Cream lotion? That stuff smells amazing! You MUST try it!
Oh yum. Are you kidding me??? This will be worth a trip to the store this morning for the heavy cream.
What a funny coincidence. I had planned on making lemon ice cream/custard today to try out my new ice cream maker but I didn’t have a recipe. I was gonna search the internet, but got on your site first to check the new recipe for today and Wah-lah! Here it is. Your really know how to deliver! Thanks!
This custard sounds sooo good!! Such a neat recipe 🙂
Give up chocolate? I’m not that brave. 🙂
I love all things lemon. I now know what to do with that whipping cream in my fridge! Plus, my kids love when I bust out my ice cream maker. Thanks!
Can you make this without an ice cream maker? Looks yummy!