White Chocolate-Lemon Ice Cream
Tips: This is smooth and very rich, with a definite lemon
aftertaste. It is important to use top-quality white chocolate for
this! Lesser-quality bars or chips from the baking aisle of your
local market just won’t do. 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. Though I’m not the world’s biggest
fan of white chocolate, I could eat this all day! Note that you’ll
need a candy thermometer and a one-quart ice cream churn to make
Yield: Generous 1 quart
- 2 cups heavy cream, divided
- 3/4 cup whole milk
- Grated zest 1 to 2 medium lemons
- 9 ounces best-quality white chocolate, very finely chopped
- 6 egg yolks, from eggs graded "large"
- 1/3 cup granulated sugar
- Few grains salt
- 2 tsp. vanilla
- 2 Tbsp. orange liqueur
In heavy-bottomed, 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.
Meanwhile, in medium heatproof bowl, place finely chopped chocolate.
In small saucepan over low heat, heat 2/3 cup remaining 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 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
In 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.
After 20 minutes, reheat lemon zest-cream mixture 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 dripping back 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 of churning.
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