Oh lemons, you are delicious. You make good things to drink, you spice up soup, you freshen up salad dressing and you make AMAZING ice cream.
Joy's tip of combining the zest and sugar first to release the flavors of the zest come out more.
Let it chill overnight and you are in business to make your ice cream! Take out the vanilla bean first.
Lemon Ice Cream
(adapted from Epicurious)
- 2 tbsp lemon zest
- 1 cup fresh lemon zest
- 1 and 1/2 cup sugar
- 6 large eggs
- 3 cups half-and-half
- 1 vanilla bean with seeds removed
- In a saucepan, combine sugar and lemon zest to release some of the flavors. Then, whisk in lemon juice, 2 cups half-and-half, eggs and vanilla bean.
- Heat over medium heat, stirring constantly. Keep on heat just until it comes to a simmer, immediately remove from heat. Strain through mesh sieve into medium bowl and add vanilla bean.
- Cover and chill overnight. When cool and ready to make ice cream, whisk in last cup of half and half and make according to ice cream maker directions. Freeze to desired consistency and enjoy!
I served it with blueberry preserves made from this recipe (without the final canning step)