LEMON ICE CREAM WITH BLACK-CURRANT SAUCE

Lemon Ice Cream with Black-Currant Sauce image

Yield Makes about 1 quart

Number Of Ingredients 13

For ice cream
1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
2 tablespoons finely grated fresh lemon zest
3/4 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice
For sauce
1 (12-ounce) jar black-currant preserves
2 teaspoons fresh lemon juice
Special Equipment
an ice-cream maker and a candy or instant-read thermometer

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.