{"id":19133,"date":"2020-07-25T18:12:06","date_gmt":"2020-07-25T22:12:06","guid":{"rendered":"https:\/\/bakeschool.com\/?p=19133"},"modified":"2021-11-23T14:42:47","modified_gmt":"2021-11-23T19:42:47","slug":"lemon-custard-ice-cream","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/lemon-custard-ice-cream\/","title":{"rendered":"Lemon custard ice cream"},"content":{"rendered":"\n

Lemon custard ice cream is an egg-yolk-based ice cream, flavoured with lemon zest and lemon juice! If you can make a custard sauce, you can make this lemon ice cream.<\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

Ice cream falls into two categories:<\/p>\n\n\n\n

  1. custard-based<\/strong>, made with egg yolks (or sometimes whole eggs)\u2014the recipe below, as well as this cherry bourbon ice cream<\/a> are custard-based and they start with a cr\u00e8me anglaise<\/a><\/li>
  2. Philadelphia style<\/strong>, which doesn't contain any eggs\u2014this popcorn ice cream<\/a> falls into this category<\/li><\/ol>\n\n\n\n

    I am a fan of custard ice creams because I like the taste the egg yolks bring even to a flavour is simple as vanilla ice cream. And in this lemon custard ice cream recipe, the flavour is a lot like a creamy lemon curd or a lemon-flavoured creamsicle.<\/p>\n\n\n\n

    \"Ingredients<\/figure>\n\n\n\n

    My starting point for this recipe came from 2 different sources: the Gourmet magazine lemon ice cream recipe from June 1993, and David Lebovitz's vanilla ice cream recipe<\/a>, which uses egg yolks instead of whole eggs. This turned out to be a winning combination! I was eating it straight out of the ice cream maker because I couldn't hold back!<\/p>\n\n\n\n

    I opted to use egg yolks for the custard base because I wanted a real lemon custard flavour and the yolks would give a better colour to the ice cream, besides flavour and thickening power. Both lemon zest and lemon juice add a ton of flavour and a slight acidity that you would expect from a lemon curd or similar lemon-based dessert.<\/p>\n\n\n\n

    \"Egg<\/figure>\n\n\n\n

    Custard-based ice creams are cooked on the stove first, like a cr\u00e8me anglaise (which is a French baking term<\/a> for an egg-yolk based vanilla custard sauce). One vital step in the making of any custard or egg-based sauce is that you have to whip the yolks (or the eggs) with the sugar for several minutes, until the sugar has mostly dissolved and the mixture is lighter in colour: this steps is called \"blanchir\" because the egg yolks become very light in colour the more air you incorporate into them (see photo).<\/p>\n\n\n\n

    \"Custard<\/figure>\n\n\n\n

    If you skip the step where you whip the yolks with the sugar, there is a big risk that your yolks will appear \"cooked\" and you will see little flecks of solid egg yolk when you go to incorporate them with the milk. And if that happens, the egg yolks can't do their job properly which is thickening and emulsifying the custard.<\/p>\n\n\n\n

    \"Freshly<\/figure>\n\n\n\n

    Remember with homemade ice creams that are custard based with milk and cream, these tend to freeze quite hard. Commercial ice cream has more air in it, especially the cheaper kinds that are sold by volume. Companies incorporate more air into the ice cream as it churns, thereby bulking it up so that less ice cream ingredients are needed to fill up a bigger tub. Sneaky!<\/p>\n\n\n\n

    All that to say, that higher end ice cream companies like Ben & Jerry's and H\u00e4agen-Dazs, among others, make ice cream that freezes hard, as does homemade ice creams like the recipe below. When it's time to scoop, take the ice cream out of the freezer 10 to 15 minutes before serving to give it time to soften.<\/p>\n\n\n\n

    \"Freshly<\/figure>\n\n\n\n
    <\/div>\n\n\n\n

    Here's the recipe that resulted from the combination of the two recipes. Feel free to use this recipe to make homemade ice cream sandwiches<\/a> or ice cream strawberry shortcake<\/a>! And for something different, try this popcorn ice cream<\/a> or this cherry bourbon ice cream<\/a>.<\/p>\n\n\n\n

    \"A<\/figure>\n\n\n\n

    I used an old Krups La Glaci\u00e8re ice cream maker to churn this batch of popcorn ice cream, but it is no longer in production. Dana Cree (and many others) recommends this Cuisinart model that you can get on Amazon<\/a>. If I had the budget, I'd probably invest in this Breville model (available on Amazon<\/a>), which comes with a built in compressor so that you can avoid having to chill an ice cream drum for 24 hours. This machine chills itself!<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n
    <\/div>

    \ud83d\udcd6 Recipe<\/h2>
    \n
    \"A<\/div>\n<\/div>\n

    Lemon Custard Ice Cream<\/h2>\n
    <\/div>\n
    Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
    <\/div>\n
    Homemade lemon ice cream is easy to make from a simple lemon custard with this recipe<\/span><\/div>\n
    <\/div>\n