Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup lemon aspen puree
- 1/4 tsp salt
- 4 egg yolks
- 1 tsp vanilla extract
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, lemon aspen puree, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and vanilla extract.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine-mesh sieve into a large bowl.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 24g
Protein: 3g
Sodium: 105mg
Sugar: 23g
Substitutions for ingredients:
- Lemon aspen puree can be substituted with lemon juice or lemon zest.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped nuts, such as almonds or pistachios, to the ice cream mixture before churning.
- Swirl in raspberry or strawberry puree for a fruity twist.
- Add a tablespoon of limoncello or vodka for a boozy kick.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a softer ice cream, serve immediately after churning.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before scooping and serving.
Presentation ideas:
Serve the ice cream in a chilled glass bowl or on a cone. Top with fresh berries or a drizzle of honey.
Garnishes:
Fresh berries, honey, chopped nuts, whipped cream
Pairings:
Lemon tart, shortbread cookies, fresh fruit salad
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture curdles or separates, strain it through a fine-mesh sieve and whisk vigorously until smooth.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to avoid any risk of foodborne illness.
- Store the ice cream in a freezer that is set to 0°F or below to prevent bacterial growth.
Food history:
Lemon aspen is a citrus fruit native to Australia. It has a tart and tangy flavor that is similar to lemon or lime.
Flavor profiles:
Tart, tangy, creamy
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
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Taste: Creamy, Sweet, Citrusy, Tangy, Refreshing