Lemon Ice Cream
"[Photograph: Max Falkowitz] Sweet and tart, light and creamy, more than a little like lemon meringue pie. If you've only ever had lemon sorbet, give lemon ice cream a chance. The candied lemons stirred into this ice cream are optional but highly recommended. They take a bit of work and a couple pots, but the work goes by quickly once you get into the swing of things. I've used the technique and general ingredient proportions from Lauren Weisenthal's how-to on candying lemon zest, which involves blanching the lemons three times to remove any trace of bitterness from the pith. About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz...."
INGREDIENTS
•
For lemon ice cream:
•
6 egg yolks
•
1 cup sugar
•
2 cups heavy cream
•
1 cup half and half
•
3/4 cup lemon juice from 6 to 8 lemons
•
Grated zest of 2 lemons
•
1 teaspoon kosher salt
•
For candied lemons:
•
2 lemons, sliced about 1/8" thick and finely chopped, seeds removed
•
1 cup water
•
1 cup sugar
•
2 tablespoons corn syrup, glucose, or agave nectar
•
1/4 teaspoon kosher salt
Comments & Reviews
Just A Pinch Sweepstakes