I’ve been in a citrus kind of mood these days, it seems. It’s hard to escape in the summer through–tart can be so refreshing in this heat. This recipe definitely delivers on tart and refreshing. It’s probably the most sour thing I enjoy.
As far as ice cream recipes go, this one is a bit different from what I’m used to. What first struck me was that it is an ice cream–so there’s dairy in it–as opposed to a lemon sorbet. Seemed like it’d be an interesting texture to try out, and I wasn’t disappointed. With the cooking and the chilling, this ends up being a two day recipe, but it’s worth the wait.
Start by mixing the heavy cream, milk, sugar, and lemon zest. Fancy zesters make this a lot prettier than cutting flakes off with your knife, but the most important thing is to make sure they’re sizes that you don’t mind eating. Once the sugar has melted and the mixture has had a chance to steep off the heat, put it back on the heat and bring to a simmer. While that’s going, separate the eggs and beat the yolks in a separate bowl. To help temper the process, don’t add the eggs to the mix, instead, slowly incorporate some of the hot mixture into the yolks, tablespoons at a time. Once it’s to temperature, add the egg mix back into the pot and let it all cook for about 10 more minutes. Now comes the patience: cool, cover and chill overnight.
On the morrow, add the lemon juice to the mix. Once it’s ready, behold the wonder of an ice cream machine at work while you anticipate the creamy tang of the ice cream you wish you were already eating.
It came out of my machine too soft, so I had to freeze it for a few hours before I could really enjoy it, but that extra wait was worth it. If you’re interested in exploring toppings or mix-ins, I highly recommend considering crumbled madeleines.
Lemon Ice Cream (this is for a 2 quart ice cream maker)
1 cup heavy whipping cream
1/2 cup whole milk
1/2 cup and 1 tbs sugar
1 – 3 lemons’ worth of zest
2 1/2 egg yolks (you can do it!)
1/4 cup and 2 tbs lemon juice
- In a saucepan, combine cream, milk, sugar, and zest, let simmer over low heat. Cook until sugar is dissolved, then remove from heat. Cover and let steep for 10 minutes.
- Remove lid and bring mixture to a simmer.
- Meanwhile, separate the eggs and whisk the yolks in a separate bowl.
- Very slowly, ie tablespoons at a time, add some of the warm mixture to the eggs. This is to temper the eggs while avoiding cooking them.
- Once tempered, add egg mix into saucepan. Stir and cook over low heat until mixture thickens, about 5 – 10 minutes.
- Remove from heat, cool, and refrigerate overnight in a covered container.
- THE NEXT DAY: add the lemon juice to the mixture and stir, then pour into ice cream maker as per it’s instructions.
- Either eat and enjoy right away, or freeze for a little to enjoy slightly later.