Monday, June 21, 2010

We Are Still Screaming for Ice Cream- Lemon Ice Cream with Lemon Curd

Jean Hewitt's Old-Fashioned Lemon Ice Cream
adapted from Maida Heatter's Book of Great Desserts

It is a very hot summer day here in Boston, perfect for making and, especially, eating ice cream.  This is another ice cream that is made without using an ice cream maker. It is unbelievably simple  and quick to make, and since I love lemon curd, I thought adding it throughout the ice cream would intensify the lemon flavor.  The result, in just a few hours, was a creamy, tart, lemony and very refreshing ice cream we can all scream for.

 Ice Creamfinely grated rind of 1 large lemon (or 2 small)
3 tablespoons fresh lemon juice
1 cup granulated sugar
2 cups light cream
1/8 teaspoon salt

 Combine lemon rind, juice and sugar and stir to mix.  Gradually stir in the cream and salt, mixing well. Mix in lemon curd as desired, using a fork to pull through the cream.  Pour into an ice cube tray or shallow pan and freeze until solid around the outside and mushy in the middle. Stir well with a wooden spoon. Cover and continue to freeze until firm.

Lemon Curd
from Baking by Dorie Greenspan

1 1/4 cups sugar
6 tablespoons unsalted butter
1 large egg
6 large egg yolks
freshly squeezed juice of 4 lemons

Put all the ingredients in a medium heavy-bottomed saucepan and stir with a heatproof spatula to moisten the sugar.  Put the pan over medium-low heat and cook, stirring without stopping, until the butter melts and the mixture thickens like custard, 4-6 minutes. Watch carefully because it can curdle quickly.  It is cooked enough when you can run your finger along the spatula and the curd doesn't run into the track you've created.  Remove the pan from the heat and scrape the curd into a heatproof jar or bowl.  Press a piece of plastic wrap against the curd to create an airtight seal, and cool to room temperature before storing in the refrigerator. It will thicken as it cools.  Will keep in the refrigerator in a tightly covered jar for up to 2 months.  I halved the recipe for the ice cream, but there is no harm in having extra lemon curd around. ((post by Susan))





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