August 28, 2016
Desserts, Freezer, Dairy,
Fruit, Lemon, Budget-Friendly, Kid Pleaser, Summer, Ice Cream Maker, Stove Top, Gluten-Free, Vegetarian, Heavy Cream, Butter/Margarine, Kosher Dairy more
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"Thick. Rich. Creamy. Luscious! This custard-based lemon ice cream is that and more! TIME DOES NOT INCLUDE CHURNING OR FREEZING TIME."
In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes.
Allow the lemon curd to cool slightly, then stir in the lemon extract, cream, and a pinch of salt. Cover and refrigerate until very cold or overnight.
Stir the cold custard well, then freeze in your ice cream machine according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, freezer at least 2 hours.
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