Lemon Ice Cream with Black-Currant Sauce
You can never have too many dessert recipes, so give Lemon Ice Cream with Black-Currant Sauce a try. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 85g of fat, and a total of 1640 calories. This recipe serves 2. It is a good option if you're following a gluten free and vegetarian diet. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up lemon zest, milk, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
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.
·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.·Ice cream keeps 1 week. Black-currant sauce keeps, chilled, 1 week.