Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 4 egg yolks
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Large mixing bowl
- Whisk
- Saucepan
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a saucepan, heat the heavy cream, whole milk, sugar, lemon juice, lemon zest, and salt over medium heat until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove the mixture from the heat and strain it through a fine mesh strainer into a large mixing bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
7. Chill the mixture in the refrigerator for at least 4 hours or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving (1/2 cup):
Calories: 320
Fat: 22g
Saturated Fat: 13g
Cholesterol: 170mg
Sodium: 85mg
Carbohydrates: 28g
Sugar: 27g
Protein: 3g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- You can use any type of citrus juice and zest instead of lemon for a different flavor.
Variations:
- Add chopped candied lemon peel or lemon curd to the ice cream mixture before churning.
- Swirl raspberry or blueberry sauce into the ice cream before freezing.
- Top the ice cream with whipped cream and fresh berries.
Tips and Tricks:
- Make sure to strain the mixture before chilling to remove any lumps or bits of cooked egg.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a stronger lemon flavor, add more lemon juice or zest to the mixture.
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.
Presentation Ideas:
Serve the ice cream in a chilled bowl or cone. Top with whipped cream and a sprinkle of lemon zest.
Garnishes:
Fresh berries, whipped cream, candied lemon peel, or a drizzle of raspberry or blueberry sauce.
Pairings:
Serve the ice cream with a slice of lemon pound cake or shortbread cookies.
Suggested Side Dishes:
Fresh fruit salad or a green salad with a citrus vinaigrette.
Troubleshooting Advice:
- If the mixture curdles, strain it through a fine mesh strainer and continue with the recipe.
- If the ice cream is too hard, let it soften 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 prevent any risk of foodborne illness.
- Store the ice cream in a freezer that is set to 0°F or lower to prevent bacterial growth.
Food History:
Ice cream has been enjoyed for centuries, with evidence of frozen desserts dating back to ancient China and Persia. The first ice cream shop in America opened in New York City in 1776.
Flavor Profiles:
This lemon drop ice cream is tangy, sweet, and creamy with a bright citrus flavor.
Serving Suggestions:
Serve this refreshing ice cream on a hot summer day as a sweet and tart treat.
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