Thanks to our local newspaper and the old recipe from Gourmet Magazine, Lemon Ice Cream has been our favorite summer dessert! We’ve served it with a rich dark chocolate sauce, on top of cherry pie, cherry clafouti (a cross between a cake and bread pudding), and last night a new version of strawberry shortcake.
Freshly churned, it’s light, tangy and full of flavor. (Can be doubled easily.)
1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 scant cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla
In a saucepan whisk together the zest, lemon juice, sugar, eggs, and only 1 cup of the half-and-half and the vanilla. Cook over medium-high heat, stirring constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest. Cover with plastic wrap and chill. When ready to churn, add the remaining half-and-half into the custard and pour into the ice cream freezer. (follow manufacturer’s instructions on freezing) Makes one quart. Enjoy!
