|Lemon Ginger Ice Cream by Lucy Mercer/A Cook and Her Books|
|Blackberry Doobie with Lemon Ginger Ice Cream by Lucy Mercer/A Cook and Her Books|
You haul out the Krups, the eggs and the half-n-half and make Lemon Ice Cream!
Lemon-Ginger Ice Cream
The ginger is optional, but quite delicious. Look for candied ginger near the Asian ingredients.(You can also make your own candied by ginger by cooking sliced ginger in a sugar syrup.)
3 lemons, zested and juiced
2/3 cup sugar
4 cups half-and-half, divided
5 egg yolks, whites saved for another purpose (angel food cake!)
Pinch of salt
2 teaspoons vanilla
2 2-inch slices crystallized ginger, finely diced, divided
1. In a saucepan over medium heat, heat 1 cup of half-and-half, the sugar, the lemon zest and ½ of the chopped, crystallized ginger. Stir with a whisk until sugar is dissolved and let it come to a boil. Remove from heat and let cool for at least 15 minutes.
2. In a bowl, whisk the egg yolks until thick and lemony in color. Slowly add the half-and-half mixture, whisking constantly. Pour the mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats a spoon. Strain the mixture through a fine sieve into a large bowl.
3. Add ½ cup of lemon juice, the vanilla, and the remaining chopped, crystallized ginger to the strained custard, whisking until combined. Add 3 cups half-and-half, whisking again. Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Store in airtight container in freezer.
|Lemons by Lucy Mercer/A Cook and Her Books|