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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.


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!


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.

Cook time: 10 minutes
Prep Time: 5 hours


1 1/2 cupmilk
1 cupsugar
10mint leaves
1 1/2 cupheavy whipping cream


  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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