« Photo Hunt: ORANGE | Main | Pasta with Langostino »

Lemon Ice Cream

You've seen Gina DePalma's fabulous zucchini cake here before. It is a favorite, and always a hit with guests.

Zucchini Cake
Zucchini Cake

Want to know what it is REALLY good with? This lemon ice cream from Gourmet, April 2001.

1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
2 tablespoons finely grated fresh lemon zest
3/4 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice

Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold. Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Zucchini Cake with Lemon Ice Cream
Zucchini Cake with Lemon Ice Cream

Comments (1)

MMmmm - I love lemon ice cream. I generally use a recipe by Emeril that includes limoncello - what isn't good with booze in it? LOL

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on August 15, 2010 4:51 AM.

The previous post in this blog was Photo Hunt: ORANGE.

The next post in this blog is Pasta with Langostino.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel