Lemon Frozen Custard
Uses Sweet Spot Ice Cream Maker
- 5 egg yolks
- 2 cups whole milk
- Zest of one lemon
- 1/4 cup of lemon juice
- 1/2 cup of sugar
- Handful of chopped mint
In a sauce pan over medium low heat, combine the milk and lemon zest. The milk should have steam coming off of it but not be bubbling. Let the mixture sit over the heat for about five minutes. Remove from the heat and let sit for another five minutes.
Meanwhile, combine the egg yolks and sugar by whisking them together. Add the mint if you are using it and mix together.
While the milk/lemon zest mixture is still warm, add about a half cup of the mixture into the egg yolk/sugar mixture and whisk together. Continue to add more of the milk/lemon zest until none in left. Transfer the mixture back to the sauce pan and put it over medium low heat. Continue to whisk until the mixture thickens and will coat the back of a spoon, about ten minutes. Don't let it get too hot and don't stop whisking.
Once it has thickened, remove it from the heat and allow it to cool to room temperature. Once at room temperature, add the lemon juice and mix together. At this point, it's ready to be used in Sweet Spot.
Recipe adapted from New York Times article.