55 Flares Twitter 0 Facebook 12 Google+ 13 Pin It Share 30 Email -- Filament.io Made with Flare More Info'> 55 Flares ×

IMG_0889

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.

10553803_10152531761097525_4638706940580285598_o

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!

1519133_10152531761572525_4857471035554274444_o

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.

[sc:style]
[sc:Recipe name=”Gluten Free Lemon Mint Frozen Custard”]
[sc:notes]
Cook time: 10 minutes
Prep Time: 5 hours
[sc:end-notes]
[sc:Ingredients]
[sc:ing amt=”3″ item=”eggs”]
[sc:ing amt=”1 1/2 cup” item=”milk”]
[sc:ing amt=”1 cup” item=”sugar”]
[sc:ing amt=”10″ item=”mint leaves”]
[sc:ing amt=”1 1/2 cup” item=”heavy whipping cream”]
[sc:ing amt=”2″ item=”lemons”]
[sc:End-Ingredients]
[sc:Instructions]
[sc:Step]Whisk to eggs, milk, and sugar together. Pour into a small saucepan, add the mint leaves, and heat over medium low heat. Stir constantly.[sc:End-Step]
[sc:Step]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.[sc:End-Step]
[sc:Step]Pour the custard into an ice cream maker and follow the manufacturer’s instructions. Transfer to an airtight container and freeze for 3 hours.[sc:End-Step]
[sc:End-Instructions]
[sc:End-Recipe]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>