Sunday, August 22, 2010
I’d say I’m envious of those in warmer climes, but I’m actually looking forward to breaking out my cozy sweaters, plaid skirts, and tights. I always feel that way for about the first two weeks’ worth of chilly weather – and then I long for summer.
Since lemons are seasonal to winter, those of you in the very far south (hello, Florida!) could make this a year-round delight. It’s delicious – sweet-tart, lemony, and smooth as velvet on the palate. Usually, I prefer my ice cream with lots of add-ins, but this is simple perfection that requires no embellishment to delight.
Lemon Ice Cream
Adapted from Taste of Home
1 cup half and half
½ cup sugar (plus slightly more to taste if it’s too tart for you
4 egg yolks, lightly beaten
2 tablespoons grated lemon peel
¼ cup plus two teaspoons fresh lemon juice (from zested lemons)
1-2 teaspoons vanilla (optional but nice)
2 tablespoons malted milk powder (also optional, but I think it adds something)
In a small heavy saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes; alternately, cover and refrigerate for several hours or overnight.
Once chilled, prepare according to your ice cream maker’s manufacturers instructions.
Makes about a quart.
Printable recipe here.