Recipe of the month Easy lemon ice cream
2 cups double cream
1 ½ cups single cream
1 cup sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice
Combine double and single cream, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mix- ture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Re- frigerate overnight.
Stir the lemon juice into the cold ice cream mixture. Transfer ice cream to lidded freezer containers, and freeze for 4 hours to ripen flavours before serving. |