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Рецепт Lemon Ice Cream
by Global Cookbook

Lemon Ice Cream
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Ингредиенты

  • 1 1/2 c. heavy cream
  • 1 c. half-and-half
  • 3/4 c. sugar
  • 2 Tbsp. finely-grated fresh lemon zest
  • 5 lrg egg yolks
  • 1/2 c. fresh lemon juice
  • 1 Tbsp. limoncello (or possibly other lemon-flavored liqueur or possibly grappa)

Инструкции

  1. In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally till the sugar is melted. Remove from the heat.
  2. In a medium bowl, beat the egg yolks till thick and pale, about 2 min. In a slow stream, whisking constantly, add in about 1 c. of the warm cream mix to the egg yolks. Beat till well incorporated.
  3. Return the yolk mix to the saucepan with the warm cream and bring to a bare simmer. Cook till a thick custard forms, and the mix reaches 170 degrees on an instant-read thermometer, about 6 min.
  4. Remove from the heat and strain through a fine-mesh strainer into a clean container. Stir in the lemon juice and limoncello, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming. Chill till well-chilled, about 2 hrs.
  5. Transfer to an ice-cream maker and process according to the manufacturer's instructions. Transfer to an airtight plastic container and freeze till ready to serve.
  6. This recipe yields 1 qt.
  7. Yield: 1 qt