Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons freshly grated lemon zest
- 1/4 teaspoon kosher salt
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Medium saucepan
- Heatproof bowl
- Whisk
Step-by-Step Instructions:
1. In a medium saucepan, combine the cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot and the sugar has dissolved.
2. In a separate bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Strain the mixture through a fine mesh strainer into a heatproof bowl. Stir in the lemon juice, zest, and salt.
5. Place the bowl in an ice bath and let cool completely.
6. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-low heat
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 20g
Carbohydrates: 24g
Protein: 4g
Substitutions for Ingredients
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
Variations:
- Add 1/2 cup of chopped dark chocolate for a chocolate-lemon ice cream.
- Add 1/2 cup of chopped fresh strawberries for a strawberry-lemon ice cream.
Tips and Tricks:
- Make sure to whisk the egg yolks constantly while adding the hot cream mixture to avoid curdling.
- For a smoother texture, strain the mixture through a fine mesh strainer before transferring it to the ice cream maker.
Storage Instructions:
Store the ice cream in an airtight container in the freezer for up to 1 month.
Reheating Instructions:
Not applicable.
Presentation Ideas:
Serve the ice cream in a bowl with a dollop of freshly whipped cream and a sprinkle of lemon zest.
Garnishes:
- Freshly whipped cream
- Lemon zest
- Chopped dark chocolate
- Chopped fresh strawberries
Pairings:
- Shortbread cookies
- Pound cake
- Lemon meringue pie
Suggested Side Dishes:
- Fresh fruit salad
- Lemon sorbet
Troubleshooting Advice:
- If the ice cream is too icy, add a tablespoon of vodka to the mixture before churning.
Food Safety Advice:
- Make sure to cook the custard until it thickens and coats the back of a spoon.
- Keep the ice cream stored in the freezer at all times.
Food History:
Bichon au Citron is a classic French dessert that dates back to the 19th century. It is traditionally made with a lemon custard and served with a meringue topping.
Flavor Profiles:
This ice cream has a bright and tangy lemon flavor with a creamy texture.
Serving Suggestions:
Serve the ice cream with a dollop of freshly whipped cream and a sprinkle of lemon zest.
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