Lemon Custard Ice Cream

Since we got our ice cream freezer, we've tried several different homemade ice cream recipes. This lemon ice cream was delicious.

2 cups sugar

1/4 cup flour

1/4 tsp. salt

4 cups milk

4 eggs, lightly beaten

3 cups heavy whipping cream

1 cup lemon juice

In a large saucepan, combine the sugar, flour, and salt. Using a whisk, gradually add the milk, whisking as you go. On medium heat, bring the mixture to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Cool slightly.

In a small bowl, beat the eggs. Add a small amount of the milk mixture into the eggs and temper the eggs. Pour the eggs into the milk mixture, whisking constantly. Cook and stir until the mixture coats the back of a metal spoon.

Remove from heat and stir in the cream and the lemon juice. Fill your sink with ice and water (or you can use a large bowl.) Put the pan of ice cream in the ice water sink. Stir for a couple of minutes- cooling the mixture. Put some waxed paper or plastic wrap on the surface of the ice cream and put in the fridge for several hours.

Pour into your ice cream freezer and freeze according to your freezer's instructions. If you have too much to fit in your ice cream freezer, keep the extra in the fridge until you're ready to freeze it. It will keep several days. Of course, keep the ice cream in the freezer. Enjoy a cool and yummy dessert!