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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 5 |
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Note: recommended to use lemon extract, not lemon oil. Lemon oil will overpower the custard. Ingredients:
8 large egg yolks, at room temperature |
3/4 cup sugar |
2 1/2 cups whole milk |
1/4 cup heavy cream |
1/4 cup fresh lemon juice |
1 tablespoon lemon extract |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. In bowl of electric mixer, beat egg yolks and sugar on medium speed until thick and satiny, even if still grainy, about 2 minutes; set aside.
2. Heat the milk and cream in a saucepan over medium heat until small bubble simmer around the pan’s inner rim; do not boil.
3. Whisk about half of the hot milk mixture into the egg yolk mixture until smooth, then whisk this mixture into the remaining hot milk mixture in the pan.
4. Immediately decrease heat to very low—or set the pan over a second burner just now set on low if you are working with an electric stove.
5. Cook slowly, stirring constantly, until the mixture thickens slightly, just so it coats the back of a wooden spoon, about 5 minutes.
6. Stir in the lemon juice; strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled egg; stir in the lemon extract, vanilla, and salt.
7. Refrigerate until cold, for about 4 hours or overnight.
8. Freeze the custard in your ice cream maker according to manufacturer’s directions.
9. Serve at once (will be soft) or transfer to a freezer container, seal well, and store in freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.
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