Mildred's Lemon Tart Ice Cream
To be used in a 4 quart ice cream maker.
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- 5 c
- whole milk
- 3 c
- 1/4 tsp
- eggs, beaten
- 4 1/2 c
- heavy cream
- 3 Tbsp
- lemon extract
- zest from one lemon
- vanilla beans (tahitian works best), scraped
- 2 pkg
- graham crackers (approx. 20 wafers)
1Scrape out two vanilla beans for the "caviar" and zest one lemon.
2In heavy saucepan, combine milk, sugar, vanilla bean caviar, and salt. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.
3In a separate bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour back into the saucepan.
4Cook over medium-low heat until slightly thick, about 3 minutes.
5Remove from heat. Stir in lemon zest and refrigerate until chilled or overnight.
6When ready to make ice cream stir heavy cream, lemon juice, and lemon extract into chilled custard mixture.
7Crush about 20 graham crackers and add to mixture.
8Pour into frozen ice cream canister and follow instructions.