This is the BEST Homemade Frozen Lemon Custard
It is the middle of June and today feels like the first day here in Southern California that “feels” like summer! It has been so gloomy and overcast every day for what feels like the whole past month or two and finally the sun is peeking through and is making me look through all my fun summery dessert recipes that I want to make this summer.
Last week we met up with some family members and went boating in the gorgeous red rocks of Southern Utah and that felt like summer heaven. It was sunny and in the low 90’s and it felt perfect to jump in the lake or pool to cool off and have plenty of delicious frozen treats to beat the heat.
There is the cutest old frozen custard place in St. George, Utah called Nielsen’s Frozen Custard that I would highly recommend if you are ever in the area. It is the smoothest, dreamiest ice cream treat you could ever dream of. This has got my mind on trying to make my own frozen custard since I’ve been home and have been dreaming of sunshine on these gloomy days.
There’s no better way to perk up an overcast day and make you think of summertime and sunshine than lemon-flavored treats! I love all the lemon treats like the frozen lemonade from Chick-fil-A, the lemon cream slush from Sonic, to name a couple. Now I have the most wonderful frozen lemon custard to add to my homemade summer beat-the-heat-treats repertoire from Our Best Bites.
This recipe is not for the faint at heart. It is a pretty traditional homemade ice cream recipe (aka kind of fussy!), but homemade ice cream is so fun to make and once you get the hang of it, it is so fun and you just want to make all the possibilities! Don’t be too intimidated though, this recipe is WELL worth the fuss!
What is your favorite go-to homemade treat to beat the heat? Do you ever make homemade ice cream or custard? Do you think it’s worth the fuss? Please share your thoughts in the comments below.
2 cups heavy cream
1 cup half and half
pinch of salt
1 1/4 cups sugar
3 tablespoons lemon zest
5 egg yolks
3/4 cup freshly sqeezed lemon juice
Optional: 5-ish ounces of shortbread cookies, broken into pieces
Directions:
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Last week we met up with some family members and went boating in the gorgeous red rocks of Southern Utah and that felt like summer heaven. It was sunny and in the low 90’s and it felt perfect to jump in the lake or pool to cool off and have plenty of delicious frozen treats to beat the heat.
There is the cutest old frozen custard place in St. George, Utah called Nielsen’s Frozen Custard that I would highly recommend if you are ever in the area. It is the smoothest, dreamiest ice cream treat you could ever dream of. This has got my mind on trying to make my own frozen custard since I’ve been home and have been dreaming of sunshine on these gloomy days.
There’s no better way to perk up an overcast day and make you think of summertime and sunshine than lemon-flavored treats! I love all the lemon treats like the frozen lemonade from Chick-fil-A, the lemon cream slush from Sonic, to name a couple. Now I have the most wonderful frozen lemon custard to add to my homemade summer beat-the-heat-treats repertoire from Our Best Bites.
This recipe is not for the faint at heart. It is a pretty traditional homemade ice cream recipe (aka kind of fussy!), but homemade ice cream is so fun to make and once you get the hang of it, it is so fun and you just want to make all the possibilities! Don’t be too intimidated though, this recipe is WELL worth the fuss!
What is your favorite go-to homemade treat to beat the heat? Do you ever make homemade ice cream or custard? Do you think it’s worth the fuss? Please share your thoughts in the comments below.
Frozen Lemon Custard - Our Best Bites
Frozen Lemon Custard that is light, smooth, and luxurious. You will need lemons, heavy whipping cream, half and half, eggs, sugar, and salt. Author: Kate Jones
Serving size: 10
Calories per serving: 278
Ingredients:
Calories per serving: 278
2 cups heavy cream
1 cup half and half
pinch of salt
1 1/4 cups sugar
3 tablespoons lemon zest
5 egg yolks
3/4 cup freshly sqeezed lemon juice
Optional: 5-ish ounces of shortbread cookies, broken into pieces
Directions:
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.
Source: ourbestbites.com
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.
Source: ourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
