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Welcome to Day 4 of Ice Cream Week 2014! This year the event is hosted by Kim ofCravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to make satisfy all your Ice Cream Cravings.

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Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

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Here’s what is up for grabs, One Winner Takes All:

Be sure to stop by all of today’s Ice Cream Week Participants:

Be sure to enter in the rofflecopter, and checkout my recipe below!

a Rafflecopter giveaway

On Tuesday I made a Philly style ice cream, so today I wanted to share a different way of making ice cream with you. This lemon mint frozen custard has one key ingredient that makes it different from Tuesday: eggs. Frozen custard is pretty self-explanatory, it’s a custard that’s been churned into a frozen ice cream. Frozen custard takes a little more time to do because you have to slowly cook the eggs into a custard and chill it prior to freezing. What’s different you may be asking? I find frozen custard to be a creamier, richer ice cream. It’s also my preferred method of making fruit-flavored ice creams.


Gluten Free Lemon Mint Frozen Custard



Cook time: 10 minutes
Prep Time: 5 hours

Ingredients:








3eggs
1 1/2 cupmilk
1 cupsugar
10mint leaves
1 1/2 cupheavy whipping cream
2lemons

Instructions:


  1. Whisk to eggs, milk, and sugar together. Pour into a small saucepan, add the mint leaves, and heat over medium low heat. Stir constantly.

  2. Transfer the custard to a bowl and remove the mint leaves. Whisk in the cream, zest of the two lemons, and the juice of the two lemons. Cover and refrigerate for 2 hours.

  3. Pour the custard into an ice cream maker and follow the manufacturer’s instructions. Transfer to an airtight container and freeze for 3 hours.


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