Chocolate-Lemon Ice Cream
This is smooth and very rich, with a definite lemon aftertaste.
You can omit the lemon rind if you wish. Please use top-quality
white chocolate for this. My favorite way to serve this is with
fresh fruit on top or on the side (try blueberries, raspberries,
sliced peaches, or diced mango). You'll need an ice cream maker
and a candy thermometer to make this, and it's best eaten within
three days of churning. I could eat this all day!
c. heavy cream, divided
c. whole milk
zest 1-2 medium lemons
ozs. best-quality white chocolate, finely chopped
egg yolks, from eggs graded "large"
Tbsp. orange liqueur
heavy-bottomed, nonreactive 1-1/2 to 2 quart pot, combine 1 c. cream
(reserve remainder), whole milk, and lemon zest. Stir over medium
heat just until mixture simmers. Remove from heat, cover tightly,
and allow to stand 20 minutes.
Meanwhile, in medium heatproof bowl, place chopped chocolate. In
small saucepan over low heat, heat 2/3 c. cream (reserve remaining
1/3 c.) over low heat, stirring often, until very hot. Pour over
chocolate. Let stand about 2 minutes, then stir or whisk until smooth.
If necessary, place bowl over warm water on low heat (water should
not touch bottom of bowl), and stir often until melted. (White chocolate
is often stubborn about melting completely. If you cannot get this
mixture smooth, transfer to a food processor fitted with a steel
blade; process briefly until no lumps of chocolate are left.)
In a separate medium heatproof bowl, combine egg yolks, sugar, salt,
and remaining 1/3 c. cream. By hand, beat until well-mixed. Set
aside near stove.
20 minutes of standing time, reheat lemon zest liquid over medium
heat, stirring often, just to a simmer. Remove from heat. Very gradually
add to yolk mixture, beating constantly. Return this custard to
the pot. Cook and stir over medium heat to 174'F on a candy thermometer
(this custard thickens substantially toward end of cooking time).
Remove from heat immediately.
Gradually stir or whisk about half the custard into the white chocolate
mixture, then turn this blend back into the pot and stir to blend
well. Stir in vanilla. Strain through a fine strainer into a pitcher
or liquid measuring cup of at least 5 cup capacity, pressing on
lemon zest left in strainer to extract all liquid from it. Cool
briefly, then chill at least 6 hours, covering when cold (cover
with a piece of paper towelling, then with plastic wrap; this prevents
any condensation that forms from driiping into the custard).
Stir cold custard before using. Freeze in an ice cream freezer according
to manufacturer's directions. When about 3/4 frozen, add the liqueur,
one tablespoon at a time. Store in freezer; eat within three days
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