How do they make this?

Question

How do they make lemon custard ice cream? Wouldn't the lemon curdle the milk?

Answer 1

not if they use lemon flavoring extract  

Answer 2

MEYER LEMON CUSTARD ICE CREAM

Ingredients

2 1/2 cups heavy cream

3/4 cup sugar (or Splenda)

Zest of one whole Meyer lemon, peeled into strips

Pinch of salt

6 large egg yolks

1 cup fresh Meyer lemon juice

Directions:

Combine the cream, lemon peel, salt, and sugar in a heavy-bottomed saucepan. Bring to just a boil and let simmer for a few minutes to infuse the cream with the scent of the lemon peel.

In a small bowl, beat the egg yolks until creamy in color.

Temper the eggs by slowly trickling in a portion of the cream mixture, stirring until well blended. This will warm up the eggs slowly so that they don't scramble when you pour into the hot cream. Pour the egg cream mixture back into the saucepan containing the rest of the cream, stirring continuously.

Continue to cook over medium heat, stirring until the custard thickens and coats the back of a spoon. (About 7 minutes.)

When ready, remove from flame, pour into a clean bowl, and stir in the Meyer lemon juice. Let cool for a few minutes and then place in refrigerator to chill.

Once cool, pour the chilled custard into your ice cream maker and freeze according to manufacturer's instruction.

The ice cream will be thicker than most. It actually is quite perfect straight from the ice cream maker, but can be stored in an air-tight container in the freezer for up to a week. Note that it will likely freeze very hard due to the high fat content of the cream, so be sure to take it out a couple minutes before serving.

Note:

This recipe can be easily converted to low-carb with the substitution of Splenda for the sugar.

CREAMY LEMON CUSTARD ICE CREAM

Yield: 1 1/2 quarts.

2 C. whipping cream

2 C. half-and-half

1 C. sugar

1/3 C. finely grated lemon zest

6 large egg yolks

pinch of salt

1 t. pure vanilla extract

3/4 C. fresh lemon juice

Bring the cream, half-and-half, sugar and zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar.

Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of the cream mixture to the yolk mixture and whisk until blended. In a slow steady stream, add the remaining cream mixture, whisking constantly, and continue whisking until blended. Return the mixture to the saucepan and cook, stirring, over medium-low heat until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.

Immediately pour the custard through a strainer into a bowl and stir in the vanilla. Let cool to room temperature, whisking occasionally. Refrigerate, covered, for 3 hours, until thoroughly chilled.

When ready to freeze, stir the lemon juice into the cold custard, pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. The ice cream will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving.

hope these help.                good luck and enjoy.

Answer 3

its probable artificial lemon flavouring.