White 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 daily and never tire
nonreactive 1 1/2- to 2-quart pot, combine 1 cup 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.
cups heavy cream, divided
cup whole milk
zest 1-2 medium lemons
ounces best-quality white chocolate, finely chopped
egg yolks, from eggs graded "large"
Tablespoons orange liqueur
in medium heatproof bowl, place chopped chocolate. In small
saucepan over low heat, heat 2/3 cup of reserved cream (reserve
remaining 1/3 cup) 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
If you cannot get this mixture smooth, transfer to a
food processor fitted with a steel blade; process briefly, just
until no lumps of chocolate are left.)
a separate medium heatproof bowl, combine egg yolks, sugar,
salt, and remaining 1/3 cup cream. By hand, beat until well-mixed.
Set aside near stove.
20 minutes, 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 degrees F on a candy thermometer
(this custard thickens substantially toward end of cooking time).
Remove from heat immediately.
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
dripping into the custard).
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 of churning.
Stephanie Zonis provides the above information to anyone, but
retains copyright on all text. This means that you may not:
distribute the text to others without the express written permission
of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify
or re-use the text on this system. You MAY: print copies of
the information for your own personal use; store the files on
your own computer for your personal use only; reference hypertext
documents on this server from your own documents.