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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This recipe is courtesy of Bon Appetit's 9/09 issue. An ice cream maker is used here according to its manufacturer's instructions. Times are approximate and don't include the machine's processing time (my Cuisinart takes 25 mins.) nor the time it takes to freeze ice cream to a firmer consistency (generally 2-3 hours). Ingredients:
3 cups heavy whipping cream |
1 cup whole milk |
1 1/4 cups sugar, divided |
1 tablespoon packed finely grated lemon peel |
8 large egg yolks |
5 tablespoons fresh lemon juice |
Directions:
1. Combine cream, milk, 1 cup of the sugar and lemon peel in a large, heavy saucepan.
2. Bring mixture to a simmer over medium heat, stirring until sugar dissolves.
3. Remove from heat, whisk in egg yolks, lemon juice and remaining 1/4 cup sugar in large heatproof bowl to blend.
4. Gradually whisk in hot cream mixture.
5. Return mixture to the saucepan and stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170F to 175F, about 5 minutes (do not boil).
6. Strain custard into clean bowl; cover and chill until cold, about 3 hours.
7. Transfer custard to ice cream maker and process according to manufacturer's instructions.
8. Transfer ice cream to freezer container.
9. Cover and freeze until firm.
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