Monday, November 19, 2012

Lemon Ice Cream with a Twist

Who doesn't love ice cream? The really good stuff, but who wants to pay a fortune for a little tub?  Most people would be willing to try making ice cream at home if they had an ice cream machine, well we don't have one, but still managed to make the most amazing desert without one. It does take a little time and supervision, but the results are well worth the effort.

This ice cream is rich and creamy, the lemon flavour is pronounced but not overwhelming and cuts the richness of the ice cream.  But the secret to this recipe is the fresh grated ginger that infuses the custard base with a wonderful warmth and zip.

Serves 8.


3 cups half-and-half cream
1 cup white sugar
5 egg yolks
  • 3 tablespoons grated lemon zest
    • 2 tablespoons fresh grated ginger (fine)
    • 3/4 cup fresh lemon juice

1.  Combine half-and-half, sugar, ginger and lemon zest in a saucepan, bring to simmer over low heat. Continue stirring frequently until sugar is dissolved.
2. Remove from heat and steep for 10 minutes.
3. Put egg yolks into a large bowl and beat with a wisk till fluffy.
4. Very, very slowly pour cream mixture into the eggs whisking briskly so as not to cook the eggs.
5. Put the mixture back into the saucepan, cook over low heat, stirring constantly, until the mixture can coat the back of the spoon. This may take a while, but do not rush the process or you will break the base and make scramble the eggs.
6. Transfer to a large bowl; cover. Refrigerate till cold.
7. Stir the lemon juice into the cold ice cream mixture until well blended.
8. Transfer base into a 9 x 13" cake pan. Place in freezer.
9. Stir well every hour with a whisk, breaking up all the frozen bits on the edge of the pan. 
10. When well set,  transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

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