Summer days in the South conjure up sweltering afternoons on shady porches,
rocking chairs, and sweet memories. The subtle tang of this lemon ice cream is
just the thing to cool off after a long, hot summer’s nap. For a little variety,
pair this with a gingerbread cone and a dollop of homemade meringue
INGREDIENTS:
- Zest of 4 lemons
- ¾ cup sugar
- ¾ cup milk
- 2¼ cups heavy cream
- Pinch salt
- 4 large egg yolks
- ½ teaspoon lemon extract
YIELD:1QUART
INSTRUCTIONS:
- Combine the lemon zest and sugar with your fingers until aromatic and well combined. In a small saucepan, combine the lemon/sugar mixture, milk, ⅔ cup of the cream, and salt. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
- After 1 hour, reheat milk mixture over medium-low heat.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
- Pour rest of the heavy cream and lemon extract into a large mixing bowl over an ice bath. Strain lemon custard into the cream, discarding the zest, and stir until cooled. Place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.
Additionally, here’s a bonus step about aging egg whites for meringue:
- Most great chefs will tell you to age your egg whites before attempting to whip them into mounds of meringue: three days seems to be the general consensus, with the whites left covered in the refrigerator. The aged whites become more stable and easier to whip, and tend to hold their shape. However, if you are in a rush, you can gently microwave the whites for 5 seconds, stir, and repeat twice more to achieve similar results.
