This is a wonderful ice cream - I think it's an old C.I. recipe, but I can't remember for sure.
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
pinch of salt
1 1/2 c heavy cream
1/2 c milk
4 tsp. vodka, optional (yes, I used...
)
1/2 tsp. Cobasan, optional
Have ready near the range a strainer suspended over a medium bowl.
In a heavy nonreactive saucepan, w/a wooden spoon, beat the yolks & 3/4 c. of the sugar till well blended. Stir in the lemon zest, juice, butter, & salt.
Cook over medium-low heat, stirring constantly, till the mixture is thickened & resembles hollandaise sauce; it should thickly coat the wooden spoon but still be liquid enuf to pour.
The mixture willl change from translucent to opaque & 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 w/the back of a spoon till only a coarse residue remains. Discard the residue.
In a med. bowl, combine the cream & milk. Whisk in the remaining sugar till dissolved. Whisk this mixture into the curd. Cover tightly & refrigerate it for at least 1 hour or till well chilled.
Stir in the opt. vodka & 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 temp. till softened and creamy.
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and since coffee was discussed also, here's another favorite.
ESPRESSO GELATO
Serving Size : 10 (yeah, right )
1 c whole milk, well chilled
3/4 c granulated sugar
2 -3 T Instant Espresso or coffee to taste
2 c heavy cream, well chilled
1 tsp pure vanilla
In a medium bowl, use a hand mixer or a whisk to combine the milk, sugar, & espresso till the sugar & espresso are dissolved, ~ 1-2 min. on low speed.
Stir in the cream & vanilla.
Turn the ice cream machine ON, pour the mixture into machine, let mix till thickened, ~25-30 min.
Serve Soft
Yield:
"1 qt +"
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
pinch of salt
1 1/2 c heavy cream
1/2 c milk
4 tsp. vodka, optional (yes, I used...
)1/2 tsp. Cobasan, optional
Have ready near the range a strainer suspended over a medium bowl.
In a heavy nonreactive saucepan, w/a wooden spoon, beat the yolks & 3/4 c. of the sugar till well blended. Stir in the lemon zest, juice, butter, & salt.
Cook over medium-low heat, stirring constantly, till the mixture is thickened & resembles hollandaise sauce; it should thickly coat the wooden spoon but still be liquid enuf to pour.
The mixture willl change from translucent to opaque & 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 w/the back of a spoon till only a coarse residue remains. Discard the residue.
In a med. bowl, combine the cream & milk. Whisk in the remaining sugar till dissolved. Whisk this mixture into the curd. Cover tightly & refrigerate it for at least 1 hour or till well chilled.
Stir in the opt. vodka & 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 temp. till softened and creamy.
--------
and since coffee was discussed also, here's another favorite.
ESPRESSO GELATO
Serving Size : 10 (yeah, right
) 1 c whole milk, well chilled
3/4 c granulated sugar
2 -3 T Instant Espresso or coffee to taste
2 c heavy cream, well chilled
1 tsp pure vanilla
In a medium bowl, use a hand mixer or a whisk to combine the milk, sugar, & espresso till the sugar & espresso are dissolved, ~ 1-2 min. on low speed.
Stir in the cream & vanilla.
Turn the ice cream machine ON, pour the mixture into machine, let mix till thickened, ~25-30 min.
Serve Soft
Yield:
"1 qt +"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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