Tuesday, July 01, 2008
Lemon Delicious Ice Cream
I should have title this 'Heaven on a spoon'. It's really that good. If you like Lemon Meringue Pie, or any citrus-y desserts, I think you'll like this a lot. It's a recipe in two parts really:
vanilla ice cream + lemon curd = lemon delicious ice cream
You could buy both from the shop, but I'll include my recipes. You'll have to figure out what to do with eleven egg whites by yourself.
This is my entry for Nik's Ice Cream, You Scream event. I hope you like it.
Vanilla Ice Cream
1 1/2 Cups milk
1 1/2 Cups pouring cream
2 tsp vanilla bean paste
2/3 Cup caster sugar
8 large egg yolks
Put everything in a large saucepan except the egg yolks, and cook, stirring, until the sugar dissolves and the milk is about to boil.
Whisk egg yolks in a large bowl. Whisk in 1/4 Cup of the milk mixture until it's smooth. Whisk in the rest, then pour into a cleans saucepan and stir over a medium heat for 8-10 minutes. Stop when the mixture thickens and coats the back of a spoon. Do not allow to boil. Refrigerate until cold.
Start to freeze in an ice cream maker according to instructions. At around half way (sorry, I don't have any way to be exact) pour in the lemon curd, then continue churning. When the ice cream maker is finished, the ice cream will still be quite soft - you can put it back in the freezer for a while to harden further.
3 egg yolks (I warned you!)
1/2 Cup caster sugar
2 tsp grated lemon zest
1/3 Cup lemon juice
1/3 Cup butter, chopped
Beat egg yolks and sugar, and put in a heatproof bowl. Add lemon zest, juice and butter and sit the bowl over a pan of simmering water, making sure the bowl isn't touching the water. Stir over low heat for 8-10 minutes, until it can coat the back of a spoon. Allow to cool completely in the refrigerator before adding to the ice cream.
This recipe is modified from the excellent one in Iced 180 very cool concoctions.