I’ve made this ice cream recipe last night and it's one of the best I've ever tasted. I definitely have to share it with you. It’s very refreshing and rich—it can’t get better than that! You have to give it a try.
LEMON-LUSCIOUS ICE CREAM
Makes ~ 3 1/2 cups
4 lg. egg yolks
1 cup sugar, divided
2 tsp. finely grated lemon zest
6 T. freshly squeezed lemon juice
4 T. unsalted butter, softened
One pinch of salt
1 1/2 cup heavy cream
1/2 cup milk
4 tsp. vodka - optional (I wouldn’t skip this)
1/2 tsp. Cobasan* - optional (I’ve skipped this one)
Before you start, make sure you have ready near the range a strainer suspended over a medium bowl.
In a heavy non-reactive saucepan, beat the yolks and 3/4 cup of the sugar until well blended. Make sure you use a wooden spoon to perform this operation. Stir in the lemon zest, juice, butter, and salt.
Cook over medium-low heat, stirring constantly, until the mixture is thickened and resembles hollandaise sauce. It basically should thickly coat the wooden spoon but still be liquid enough to be poured. The mixture will change from translucent to opaque and begin to take on a yellow color on the back of the spoon. (196°) The mixture must not be allowed to boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly to keep the mixture from boiling.
When the mixture has thickened, pour it at once into the strainer. Press with the back of a spoon until only a coarse residue remains. Discard the residue.
In a medium bowl, combine the cream with the milk. Whisk in the remaining sugar until dissolved. Whisk this mixture into the curd. Cover tightly and refrigerate it for at least 1 hour or until well chilled.
Stir in the optional vodka and cobasan. Freeze in an ice cream maker. Allow the ice cream to ripen for at least 2 hours before serving. If it has been held longer and is very hard, allow it to sit refrigerated or at room temperature until softened and creamy.
Bon appétit!
* Cobasan is a sorbitol/glucose mixture that when added to whipped cream, prevents it from weeping and allows it to keep it's shape and texture for over 24 hours
