Makeover Lemon Custard Ice Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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You'll love this fantastic light ice cream that matches the wonderful, yet heavier original in taste and texture. We think it'll quickly become a staple for your family. Ingredients:
1-3/4 cups sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3 cups milk |
2 eggs, lightly beaten |
2 tablespoons apple jelly |
3 cups fat-free half-and-half |
1 cup (8 ounces) fat-free sour 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 jelly until melted. Stir in the half-and-half, sour 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.
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