Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 md Lemons
1 1/3 c Sugar
6 Egg yolks
1 1/3 c Heavy cream
1/8 ts Salt
2 2/3 c Half-and-half
1 1/2 ts Vanilla extract
PREPARATION: Grate the zest of 6 lemons and set aside
in a bowl with the sugar. OR, use a vegetable peeler
to remove 3/4 cup zest from the lemons and process the
lemon strips with the sugar in a food processor until
zest is minced, about 30 seconds. Set lemons aside.
COOKING: Whisk the egg yolks with the cream and salt
in a heatproof mixing bowl. Put the half-and-half and
lemon-sugar in a medium non- aluminum saucepan. Bring
liquid to a simmer, stirring to dissolve the sugar.
Remove pan from heat. Slowly whisk the hot
half-and-half into the egg yolk mixture. Then return
the partially cooked custard to the saucepan. Stir
constantly over medium-low heat until mixture begins
to thicken slightly and coats the back of a spoon,
about 5 minutes (the approximate consistency of
unwhipped heavy cream). Pour hot custard into a bowl
without straining. Stir in the vanilla. Put a sheet
of plastic wrap directly on the surface of the custard
to prevent skin from forming. Set custard aside at
room temperature to cool. (Can cover with plastic
wrap and refrigerate for up to 48 hours.)
FREEZING: Squeeze 3/4 cup juice from the lemons and
stir juice into cooled custard. Transfer the custard
mixture to an ice cream maker and freeze according to
manufacrurer's instructions.
