One of us is a little nuts for lemon. And lemon ice cream may be the holy grail. As we explained on our podcast, the secret to a great lemon ice cream is to make lemon curd, fold light cream (yep, light) into it, and then freeze it in your machine.
If you haven't listened to our podcast yet, here's a link to try it out on iTunes. Or click here to listen to it right in your browser. (Warning: There's a little explicit language. One of us can't help himself. Careful. NSFW.) Or check the bottom of this page for the link to our platform where you can hear it as well.
So here's the vaunted recipe. It's from THE ULTIMATE ICE CREAM BOOK, our best-selling book with over 300,000 copies in print! If you're interested, click through that link. But for now. . . .
Lemon Ice Cream
- 2 large eggs
- 1 cup granulated white sugar
- 1/2 cup fresh lemon juice (5 to 7 lemons)
- 2 tablespoons unsalted butter
- 1 teaspoon lemon extract
- 2 cups light cream
1. Combine the eggs, sugar, lemon juice, butter, and lemon extract in the top half of a double boiler or in a heat-safe metal bowl set to be set over a medium saucepan--but put either aside without setting it over the heat. Bring about an inch of water to a simmer in either the bottom of the double boiler or the medium saucepan to go under the bowl.
2. Whisk the egg mixture until smooth. Reduce the heat so the water barely simmers and set that top half of the double boiler in place or put the bowl over the saucepan. Continue whisking constantly until the mixture thickens, turns glossy, and any foam disappears, about 15 minutes. It won't be exactly like set curd yet but it will mostly hold its shape on a spoon even as it slumps a bit.
3. Set the top half of the double boiler or the bowl aside to cool for 5 minutes, then whisk in the light cream. Cover and refrigerate until cold, for at least 4 hours or up to 24 hours.
4. Whisk the lemon mixture again to combine. Then freeze in an ice-cream machine according to the manufacturer's instructions. Serve at once or scoop into a 1-quart container, cover, and store in the freezer for up to 2 months. Set the hard-frozen ice cream out on the counter for 5 minutes or so before serving for the best flavor.