 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
|
I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream-other than the pleasant lemon taste-is that it does not turn icy the next day. -Susan Litwak Bellevue, Nebraska Ingredients:
2 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
4 cups milk |
4 eggs, lightly beaten |
3 cups heavy whipping cream |
1 cup lemon juice |
Directions:
1. 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.
2. 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.
3. 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.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs 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. Yield: 2 quarts.
|
|