Lemon Ice Cream Instructions:- Put the lemon zest and sugar in a food processor and process until the zest is finally chopped.
- In a saucepan, mix the lemon sugar with 1 1/2 cups heavy cream and all milk.
- Bring to a boil, stirring occasionally to dissolve the sugar.
- Place the egg yolks in a large bowl and whisk briefly. Still whisking the yolks, slowly pour in the hot cream.
- When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water,stirring constantly, until the mixture becomes a thick custard, about 15 min.Do not let the mixture boil.
- Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice.
- Whip the remaining cup of cream until stiff. Fold in the lemon custard.
- Pour the mixture into the bowl of the machine and freeze.
|
