LEMON ICE CREAM WITH BLACK-CURRANT SAUCE
Categories Milk/Cream Ice Cream Machine Citrus Egg Dessert Freeze/Chill Frozen Dessert Currant Lemon Summer Jam or Jelly Simmer Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 13
Steps:
- Make ice cream:
- Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
- Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
- Make sauce:
- Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
- Serve ice cream with black-currant sauce.
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