Print
Email
Add a photoServings: 1
Ingredients
- 6 med lemons
- 1 1/3 c. sugar
- 6 x egg yolks
- 1 1/3 c. heavy cream
- 1/8 tsp salt
- 2 2/3 c. half-and-half
- 1 1/2 tsp vanilla extract
Directions
- PREPARATION:Grate the zest of 6 lemons and set aside in a bowl with the sugar. Or possibly, use a vegetable peeler to remove 3/4 c. zest from the lemons and process the lemon strips with the sugar in a food processor till zest is chopped, about 30 seconds. Set lemons aside.
- COOKING:Whisk the egg yolks with the cream and salt in a heatproof mixing bowl. Put the half-and-half and lemon-sugar in a medium non- aluminum saucepan. Bring liquid to a simmer, stirring to dissolve the sugar. Remove pan from heat.
- Slowly whisk the warm half-and-half into the egg yolk mix. Then return the partially cooked custard to the saucepan. Stir constantly over medium-low heat till mix begins to thicken slightly and coats the back of a spoon, about 5 min (the approximate consistency of unwhipped heavy cream). Pour warm custard into a bowl without straining. Stir in the vanilla. Put a sheet of plastic wrap directly on the surface of the custard to prevent skin from forming. Set custard aside at room temperature to cold. (Can cover with plastic wrap and chill for up to 48 hrs.)
- FREEZING:Squeeze 3/4 c. juice from the lemons and stir juice into cooled custard.
- Transfer the custard mix to an ice cream maker and freeze according to manufacturer's instructions.
- Makes about 1 1/2 qts.
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:
