- 3 Egg yolks
- 3 eggs
- 1 cup half and half (I used whole milk)
- 1 cup heavy cream
- 1 cup lemon curd (store bought or homemade, see below)
- 3/4 cup fresh lemon juice
- 1 tablespoon Finely grated lemon zest
- Pinch salt
- 1/2 cup Sugar
- 3 ounces Unsalted butter, (6 tablespoons)
- 1 teaspoon pure vanilla extract
- In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
- Pour the half-and-half and cream into the top of a double boiler** and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
- NOTE: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Personally, this is easier for me.
- Slowly pour some of the hot cream into the eggs, to temper it. Slowly add the rest of the hot cream, whisking constantly until smooth.
- Return to the double boiler** and cook over medium-low until thick and bubbling around the edges.
- NOTE: I used direct heat, being very careful to stir constantly and to keep the temperature on medium-low. It took about 15 minutes for the custard to thicken, so be patient!
- The custard will coat a wooden spoon. You can also coat a regular spoon, run your finger through it. If the line remains separate, it's ready!
- Strain the custard through a fine-mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight.
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
- Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
- Remove from heat.
- The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.
- I recommend that you made the ice cream custard and the lemon curd the day before actually making the ice cream.
- Whisk one cup of cold lemon curd into the chilled egg custard.
- Turn on the machine, and then add the cream mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions.
- Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve.
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