Once again, the recipes say to pour the egg and cream mixture into a double boiler and to cook until thick. I don't. I pour mine into a sauce pan and cook it on direct heat. The key is to stick nearby, to keep stirring the mixture on medium-low heat until the mixture thickens. It takes between 12-15 minutes; the mixture should coat the back of a spoon. I pour the mixture into a metal bowl, cover it with plastic wrap and let it chill overnight. This morning, I pondered on how I could achieve a clean but very present lemon flavor. Fresh lemon juice? How much? Lemon zest? Lemon vodka? Then, it hit me!
NOTE: If you live near a Trader Joe's, they sell a tasty lemon curd for a few bucks. Or, you can see how I make my own lemon curd-- which is very easy to do, by clicking here. Please tell you that you own an ice cream maker! I bought a very inexpensive Hamilton Beach Ice Cream Maker for about $15.00. It does a great job, and I always keep it in my freezer. All you need to do is turn on the machine, pour the mixture in and sit back for 15-20 minutes. You can hear the churning slow down, and the ice cream is ready!
After pouring the ice cream into a container, this went into the freezer for a few hours. I enjoyed what was left on the spatula...
Oh my... this is good! The lemon flavor reminds of Cecil Bindel's ice cream, back in the day.
VERDICT: I'm telling you the truth... I scooped the frozen ice cream just to photograph it (before the sun went down). This freezes solid, but not rock solid. I tasted one spoonful, only. Wow, it's so creamy, and the lemon flavor is spot on. In fact, I am practicing restraint by not touching this ice cream until tomorrow, so I returned all of the ice cream (even what you see in the photo), back to the freezer. I've invited my family over for a BBQ and I'm making a special dessert that will showcase this ice cream. Just sayin'... Ice Cream Custard is the way to go. If you love lemon, this recipe is a winner. Humbly said, this is my own recipe and it hasn't failed me yet.
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