Yesterday, inSweet Talk
, Shannon Dufresne, chef-owner of
gave us the scoop on her sweet tooth, creating a co-op kitchen, and why cooking from scratch inspires her. Shannon, known as the "ice cream chick" in her culinary program, likes to combine flavors and textures in her signature ice cream. Today, keeping it simple, Shannon shares a recipe for Fresh Lemon Ice Cream.
follow the jump for Shannon's recipe
Fresh Lemon Ice Cream
2 Cups Heavy Cream
1 Cup Whole Milk
¾ Cup Sugar
4 Egg Yolks
½ Cup Fresh Lemon Juice
Fine Zest of 2 to 3 Lemons (Divided)
Pinch of Salt
1.Combine cream and milk. Pour half of the mixture into a non-reactive pan, and half into a bowl over an ice bath. Set a fine-mesh strainer over the bowl.
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2.In a separate bowl whisk egg yolks together until smooth, set aside.
3.Add sugar and half of the lemon zest to the pan with the milk and cream, and whisk to blend over medium heat. Continue to stir so milk mixture does not scald. Just before mixture reaches a simmer, slowly add the egg yolks. Continue whisking the entire time, over low heat. You want to be careful not to curdle the eggs. Now switch to a wooden spoon. Mixture is done when it is thick enough to coat the back of the wooden spoon. (You can test this by coating the back of the spoon and running your finger through it. If it leaves a line and the top does not run into the bottom, it is done).
4.Now, carefully pour this mixture through the strainer, and into the cold milk/cream over the ice bath. Whisk to combine. Press firmly on the zest in the strainer to extract as much flavor as possible. Refrigerate for several hours, or overnight.
5.Once the mixture, or base, is thoroughly chilled, add the lemon juice, additional zest and salt. Adjust to your taste. Finally, pour into ice cream maker and follow the manufacturer's instructions. Cover well and keep frozen. Enjoy!