I made this (ish) basically because kelly made me. lemon custard for freezing. it's chilling now.
Posted by
windows jones (aka amanda)
Aug 31 '17, 18:54
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ice cream making notes for those who care:
I was looking for a really bright lemony custard. not vanilla lemon custard. I wanted a little tart and a little sweet but mostly silk. I think I got there.
I used almost two whole lemon peels and a two-step custard (shocker) -- I boiled the lemon peels and sugar in just under a cup half and half and just over half a cup milk (for about 15 minutes; till it smelled really good) and then added eggs and cooked. I strained the finished custard into two cups of whipping cream. (I really like the body of the two-step for freezing.)
when I strained the lemon peels, I beat them up a bit against the side of a very fine strainer (I now own three strainers. what?) to get more lemon essence. next time, I would for sure use a mini food processor to beat up the peels and then squeeze in cheese cloth to get even more lemon oil out of the peel.
a tablespoon of vanilla is WAY too much. I added about a teaspoon and tasted and was like, "shit, too much." start at half a teaspoon and go up slowly.
I upped the lemon juice by a couple of tablespoons. the recipe says "taste." your taste may vary.
also, they are not joking about a pinch of salt. maybe even halve that too.
saturday: coconut something.
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