Directions: |
Directions:1. using a vegetable brush and warm water, wash the lemons well; pat dry. using a swivel-bladed vegetable peeler, remove only the yellow zest of the lemon skins, not the bitter white pith. In a food processor, combine the strips of lemon zest with 1/3 cup of the sugar. Process until the zest is finely minced, about 30 seconds.
2. In a heavy medium nonreactive saucepan, combine the minced lemon zest and sugar with the remaining 2/3 cup sugar, the cream, and the milk. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 to 8 minutes.
3. Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of the warm lemon cream. Return to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon (at least 160 degrees F. on a candy thermometer), 5 to 10 minutes Do not boil or the egg yolks will curdle. Pour into a bowl and partially cover. Let cool 1 hour at room temperature.
4. Squeeze 3/4 cup juice from the lemons, discarding any seeds. Add the lemon juice and vanilla to the custard, stirring to blend. Refrigerate, covered, until very cold, at least 6 hours or as long as 3 days.
5. Stir the lemon custard and pour into the canister of an ice cream maker. Freeze according to the manufacturers directions. Transfer to a covered container and freeze at least 3 hours or as long as 3 days. |
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