Food
Lemon ice cream is a refreshing treat for summer
Published Tuesday, July 08, 2008 12:30 PM
It's time to pull the ice-cream maker out of the back of the cupboard.
This recipe, adapted from www.epicurious.com, can be served with gingersnaps.
Lemon Ice Cream
1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla
In a saucepan, whisk the zest, lemon juice, sugar and eggs. Whisk in 1 cup of the half-and-half and vanilla, and cook over moderately high heat, whisking constantly, until it just comes to a simmer. Strain custard through a sieve into a bowl, pressing hard on zest, and chill it, covered with plastic wrap, until cold.
Whisk in remaining half-and-half and freeze in ice-cream freezer. Makes 1 quart.
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