Thanks so much Lisa. We love this recipe.

Fabulous results! I halved the quantities, and paid close attention to the lemon juice, and so far my family loves this lemon custard ice cream!
Thanks for taking the time to create the recipe and thanks as well for all the helpful hints!

Sure can! Let me know if you have any questions about it.

Can you use a Ninja Creami?

Great question!! Meyer lemons are floral and slightly sweeter and would be my lemon of choice. Since making this recipe for the world, I’ve tasted a lot of lemon ice creams and many have very very little lemon flavor or sourness by comparison. I think it’s really personal preference exactly how much juice you include. I would recommend saving half the lemon, tasting, and deciding how much to add. That way, you get the flavor profile you imagine!

I’ve never made grapefruit or pomelo ice cream, but I’m sure it would work. I think the ratios would be very similar to lemon. If you want to try cutting the liquid and zest in half and tasting, I think that’s a safe way to proceed. With ice cream, you can always add more to taste. I’m sure it would be very good.

Hi Paula,
For the heated milk mixture, you bring it to a boil but immediately remove it from the heat. The boiling point is 212 degrees F. It will honestly turn out just fine if it’s just shy of boiling (so you could aim for 200 degrees F). What I wouldn’t recommend, is allowing milk to boil for an extended period because the milk sugar (lactose) gets scorched quite quickly and imparts an unpleasant toasted flavor. Thanks for your question.