Print
Email
Add a photoServings: 1
Ingredients
- 2 c. whipping cream
- 2 c. half-and-half
- 1 c. sugar
- 1/8 c. finely grated lemon zest
- 6 lrg egg yolks
- 1 pch salt
- 1 tsp pure vanilla extract
- 3/4 c. fresh lemon juice
Directions
- Bring the cream, half-and-half, sugar and zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar.
- Whisk the egg yolks and salt together in a medium bowl. Add in 1/2 c. of the cream mix to the yolk mix and whisk till blended.
- In a slow, steady stream, add in the remaining cream mix, whisking constantly, and continue whisking till blended. Return the mix to the saucepan and cook, stirring, over medium-low heat till the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; don't allow the mix to boil.
- Immediately pour the custard through a strainer into a bowl and stir in the vanilla. Let cold to room temperature, whisking occasionally.
- Chill, covered, for 3 hrs, till thoroughly chilled.
- When ready to freeze, stir the lemon juice into the cool custard, pour the mix into an ice cream maker and freeze according to the manufacturer's instructions. The ice cream will be soft but ready to eat.
- For a firmer texture, transfer to a freezer container and freeze for at least 2 hrs before serving.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
