Meyer Lemon-Poppy Seed Ice Cream with Meyer
Lemon Scones and Candied Meyer Lemon Zest
Pastry Chef Elizabeth Belkind of Grace Restaurant - Los Angeles,
Adapted by StarChefs
Yield: 12 Servings
Meyer lemon-poppy seed ice cream:
- 3 1/4 cups manufacturing cream
- 1 1/2 cups milk
- 1/4 pound sugar
- 1/3 cup corn syrup
- 10 egg yolks
- 1/2 cup crème fraiche
- Zest of 2 Meyer lemons
- Juice of 1 lemon
- 1/2 Tablespoon poppy seeds
Candied Meyer lemon zest:
- 5 large Meyer lemons
- 2 cups water
- 2 cups sugar
Meyer lemon scones:
- 3 cups pastry flour
- 1/3 cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ sticks butter, cubed and frozen
- 4 ounces good quality white chocolate, chopped
- ½ cup candied Meyer lemon zest, drained and chopped
- 1 cup buttermilk
- 1 cup heavy cream
- 1 cup raw sugar
Salted pistachio garnish:
- ½ cup raw shelled pistachios
- 2 teaspoons egg white
- 1 teaspoon fleur de sel
For Meyer lemon-poppy seed ice cream:
Combine cream and milk together in a medium saucepot. Add sugar
and corn syrup, and bring to a boil. Whisk egg yolks in a large
bowl. Once the milk and cream have come to a boil, ladle about a
third of the hot liquid into the yolks while whisking. Return mixture
to the remaining hot liquid, whisking continuously. Strain custard
through a chinois. Chill thoroughly.
Add crème fraiche, Meyer lemon zest, lemon juice and poppy
seeds to chilled custard, whisking until crème fraiche is
dissolved into the mixture. If necessary, strain mixture again to
remove any clumps. Process custard in an ice cream machine according
to manufacturer’s instructions.
For candied Meyer lemon zest:
With a vegetable peeler, peel skin off lemons, avoiding the pith.
Then, neatly slice lemon peels into ¼-inch wide ribbons.
Place sliced zest in a small pot. Cover with water and bring to
a boil. Immediately strain, discarding the water. Set aside.
In the same pot, combine sugar and 2 cups of water. Mix thoroughly
so the sugar does not settle at the bottom of the pot. Bring the
mixture to boil. Add the sliced zest. Return mixture to a boil and
then turn down to a simmer. Continue simmering until the mixture
thickens into a syrup slightly thinner than honey. Brush sides of
the pot with a pastry brush dipped in water to prevent sugar crystals
from forming. When the syrup has reached the proper consistency,
transfer the contents of the pot to a clean metal or glass container.
Cover immediately with plastic wrap.
For Meyer lemon scones:
Combine all the dry ingredients in a large bowl. With your hands,
work the butter into the dry ingredients, pressing it between your
fingers until the mixture resembles very coarse meal and the butter
pieces are the size of small peas. Add chocolate and half a cup
of candied lemon zest and toss together. Add the buttermilk. Gently
scoop the flour from the bottom of the bowl and toss it with the
buttermilk, repeating this motion until all the flour is evenly
moistened. Avoid kneading the dough. It should still look crumbly,
though moist. This will yield a tender, flaky scone.
Once all the ingredients are moistened, dust a smooth work surface
with enough flour to form a thin blanket. Turn the dough out onto
the work surface. Press the dough into a 12½-inch by 8½-inch
rectangle. Cut the rectangle into 2½-inch strips and then
cut the strips into four 2 ½-inch by 2-inch squares. Slice
each square in half diagonally, to yield 24 small scones. Place
the scones on a parchment-lined baking sheet as you slice them.
Freeze them for one hour.
Preheat oven to 325°F. Remove scones from freezer. Place cream
and raw sugar in separate bowls. Dip top side of each scone in the
cream, then in the sugar. Arrange on a parchment lined baking sheet,
allowing about an inch of space in between each scone. Bake for
7 minutes. Rotate baking sheet 180 degrees. Bake another 5 to 10
minutes. The scones will be golden brown on the top and the bottom
when ready. They may be served when slightly cooled, or warmed again
just before serving.
For salted pistachio garnish:
Preheat the oven to 325°F. Toss pistachios in a bowl with egg
white. Add fleur de sel and gently mix with nuts. Turn out on to
a baking sheet. Roast for about 2 minutes, or until the egg white
has dried and the pistachios are glossy.
Scoop two or three large scoops of ice cream into serving bowls.
Place a warm scone in each bowl. Garnish with remaining candied
lemon zest and salted pistachios. Serve immediately.
A frizzante dessert wine like Michele Chiarlo’s “Nivole”