The other day I went out for some ice cream with my aunt. We went to a Farr’s creamery. They had tons of different flavors of fresh made ice cream. I chose the Lemon Meringue Pie ice cream. I wouldn’t normally choose that flavor because I don’t really like lemon meringue pie itself, but for some reason I went out on limb and ordered it. Best. Choice. Ever. So delicious. It was seriously the best thing I have ever eaten. I went back again and ordered the same thing. I just knew I had to recreate it. I found a recipe for lemon custard ice cream and added bits of broken up pie crust and marshmallows as faux meringue. It didn’t taste exactly like the one from Farrs, but it was one of the absolute best ice creams that I have ever made. Oh, I want some right now!
Ingredients:
- 2 C. Whipping Cream
- 2 C. Half and half
- 1 1/2 C. Sugar
- Zest of 3 lemons
- 6 egg yolks
- 1 pinch of salt
- 1 tsp. vanilla
- 1 C. mini marshmallows
- 1 C. crumbled cooked pie crust, or pastry crust ( you could even use crumbled graham cracker crust)
Directions:
1. Bring the cream, half and half, sugar, and zest just barely to a boil over medium heat in a heavy sauce pan, stirring occasionally until the sugar dissolves.
2. Whisk the egg yolks together with the salt in a medium bowl. Slowly and in a steady stream, add about half of the hot milk to the eggs, whisking briskly. Once blended, return the egg milk mixture to the hot sauce pan and heat over medium-low until it begins to thicken and leaves a path on the back of a wooden spoon or spatula when a finger is drawn across it. Don’t let it boil. If it starts to boil, remove it immediately and you can probably still save it.
3. Immediately pour through a strainer into a bowl and stir in the vanilla. It is important to strain it so that you don’t leave little bits of lemon peel in the ice cream. It is best to use a metal bowl because it will cool faster. Add the marshmallows. Let it cool to room temperature, stirring occasionally. Refrigerate for 3 hours or put in the freezer for about 45 minutes, or until the edges start to freeze up.
4. Pour the mix into an ice cream maker and freeze according to the manufacturer’s instructions. At the end of the churning, add the pie crust pieces. Freeze in an air tight container until frozen.
Note: for a little bit more kick, add 1/8 C. fresh lemon juice just before you put the mix into the ice cream freezer.
Yield: 1 1/2 quarts
If you like this, you might also like:
- Oatmeal Raisin Ice Cream
- Salted Butter Caramel Ice Cream
- Chocolate Brownie Ice Cream
- Blue Berry Cheesecake Ice Cream
For an in-depth tutorial on custard style ice cream click here
Lemon Custard Ice Cream recipe by Edible Experiments, adapted from Puppet_Theatre.
I love tempura!!!