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Refreshing, creamy, tart and sweet … this is sunshine in a bowl!
Note: if you are using regular lemons, add an additional 1/4 cup of sugar, making it a total of 1 cup of sugar for the custard base.
Combine the eggs, sugar, lemon juice and butter in the top of a double boiler. Place over simmering water and beat with a hand mixer (unless you are in for a whisking workout) for about 15 minutes or until the mixture thickens. You are basically going for lemon curd here.
Let the curd cool a bit and then add in your half-and-half. Cover this with plastic wrap and refrigerate overnight or until thoroughly cold.
Thinly slice 1 pint of strawberries (tops removed) and toss with 1 tablespoon of sugar. Let the strawberries sit for at least 2 hours.
When your custard, your strawberries and your ice cream machine are ready, pour the strawberries and their liquid into the custard base and mix well. Freeze according to your machine instructions.
It will come out frozen but soft. If you like your ice cream firmer, then put it in the freezer for a few hours.
Serve as-is or garnish with a lemon slice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!