Grandmother’s Lemon Custard Ice Cream

Preparation info

  • Makes

    1½ to 2 quarts

    • Difficulty

      Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This recipe was served at the church ice cream festival in Sunbury, Pennsylvania, in the 1800s,” Dorothy McCulloch told me, as we walked through her garden along the east banks of Narragansett Bay in Rhode Island. “It’s my grandmother’s recipe,” she said, “and has been a favorite of my family for many years.”

Why has lemon ice cream disappeared? What could be more refreshing than cool citrus? This is a good example of old-fashioned ice cream made with a cooked custa