Lemon custard ice cream - anyone make this?

[fortyfeetunder]

I just have to had some homemade lemon custard ice cream. But I was wondering how to mix the ingredients so as not to curdle the milk via the lemon juice....any advice?

I figure if I screw it up, at least take the mess and make a lemon pound cake.

[Stinky The Clown]

1. Eggs and timing are the tricks

This is one of those things where the whole is greater than the sum of its parts. Milk (or cream) and lemon juice don't play well together. However, eggs and lemons get along fine. The key is to add the lemon juice at the approraite time. This applies not only to ice cream, but also to certain butter creams and pastry fillings.

Here are links to two recipes from different sources. But both confirm what my recollection was .... you need to add the lemon juice it a particular point in the process .... when the milk or cream is, in effect, "immunized" by eggs against curdling.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=1600

http://www.razzledazzlerecipes.com/icecream/crelemon.htm

Hope this helps.

[fortyfeetunder]

2. It sure did!

Thank you for the tips!!!

Ah, it's all about kitchen chemistry. I will probably make a small batch just to make sure it works. If it doesn't work, then I may have a base for lemon cake...LOL

[fortyfeetunder]

3. The final verdict. Yum!

Last night I made the custard almost per the recipe. But in my quest to reduce my fat intake, I used 1% milk instead of half and half. Put that in the fridge to chill.

The next morning I took the cooked custard and added the lemon juice, and made two batches in my Cuisinart ice cream machine. Turns out that was a good idea for my freezing container would have runneth over. After the ice cream set, I put the ice cream in my deep freezer (-30F) for about six hours.

Had some for dessert. The consistency was frozen custard, soft and creamy. Almost too pretty to eat. The taste, it's got a big lemon tartness (after adding the recipe 3/4 cup of lemon juice), almost like cheesecake, and has a fresh lemon aroma. My next batch I will tweak on the lemon juice and use some extract.

[NMDemDist2]

4. excellent!! did you get the ice cream maker this Christmas?

i saw a couple at the thrift store today (one was a Cuisinart) but didn't know anything about them so I passed it by....

[fortyfeetunder]

5. Had the Cuisinart for awhile

I've experimented with non-custard and custard bases and they both do well in this machine. I think the custard bases have an edge though.