Lemon Ice Cream with Black-Currant Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups heavy cream |
1 cup milk |
3/4 cup sugar |
2 tablespoons finely grated fresh lemon zest |
3/4 teaspoon salt |
6 large egg yolks |
2/3 cup fresh lemon juice |
1 (12-ounce) jar black-currant preserves |
2 teaspoons fresh lemon juice |
Directions:
1. Make ice cream: Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
2. Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
3. Make sauce: Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
4. Serve ice cream with black-currant sauce.
5. Cooks' notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Ice cream keeps 1 week. Black-currant sauce keeps, chilled, 1 week.
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