Open my freezer these days and, along with the usual suspects, you will find the cannister for my ice cream maker. And if you're lucky, a partial tub or two of homemade ice cream might be stashed there, too. When we decided to include ice creams in the cookbook, it was essential that we have an ice cream maker to test recipes with. I happily volunteered to purchase the Donvier ice cream maker, in the interest of research, of course....Many people have ice cream makers, but often the machines are tucked away in the basement, essentially forgotten. Just pull it out of it's hiding spot today. If it's handy, you can have homemade ice cream in just about the same time it will take you to run out to the grocery store.
Lemon Curd Ice Cream
We took a litre of this ice cream, along with a wild blueberry pie, to our friend's house for dinner not long ago. Brenda called a few days later and said that she had served the remaining ice cream to a group of mothers. One of the women commented, "If that ice cream was in my freezer, I wouldn't have shared it!" Makes about 4 cups.
1 cup fresh lemon juice
3/4 cup granulated sugar
6 egg yolks
1/4 cup unsalted butter
2 cups whipping cream
1 cup fresh lemon juice
3/4 cup granulated sugar
6 egg yolks
1/4 cup unsalted butter
2 cups whipping cream
Prepare an ice cream maker according to the manufacturer's directions.
Combine the lemon juice and sugar in a medium saucepan. Bring to a boil and reduce the heat to a low simmer.
Whisk the egg yolks together in a medium bowl. Add a tablespoon or two of the hot lemon juice to the egg yolks and quickly whisk together. Repeat this step two more times before adding the egg yolks into the saucepan with the lemon juice.
Stir continuously until the mixture has thickened enough to coat the back of a spoon. Remove the the pan from the heat. Add the butter and stir until dissolved. Strain the lemon curd through a fine sieve. Chill the mixture thoroughly before proceeding with the recipe.
Blend the whipping cream and lemon curd together. Freeze the mixture according to the manufacturer's directions.
Store in the freezer. Allow to thaw slightly before serving.
Combine the lemon juice and sugar in a medium saucepan. Bring to a boil and reduce the heat to a low simmer.
Whisk the egg yolks together in a medium bowl. Add a tablespoon or two of the hot lemon juice to the egg yolks and quickly whisk together. Repeat this step two more times before adding the egg yolks into the saucepan with the lemon juice.
Stir continuously until the mixture has thickened enough to coat the back of a spoon. Remove the the pan from the heat. Add the butter and stir until dissolved. Strain the lemon curd through a fine sieve. Chill the mixture thoroughly before proceeding with the recipe.
Blend the whipping cream and lemon curd together. Freeze the mixture according to the manufacturer's directions.
Store in the freezer. Allow to thaw slightly before serving.
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