October 9, 2012

Lemon Ice Cream with Lemon Curd Ribbons and Meringue Pieces



This may just be the best ice cream I've ever eaten. Though I'm a sucker for lemon ice cream anyway, this recipe I found here goes over the top by adding fresh lemon curd and tiny meringue pieces into the mix. I made only a few modifications and made this a few nights ago and it did not last long. The taste and texture combined to make this a craveable dessert that I want to make again already. It is almost custard like in consistency and had just the right blend of sweet and tartness. The recipe below yields about 6-8 servings. Enjoy!

HELPFUL HINTS
1. Read through the recipe completely before you start. That way you won't waste the 5 egg whites like I did. You'll need them for the meringue.
2. I left my meringue in the oven a bit too long and so it browned more than I would have liked it too, though the taste was not affected.
3. The recipe for the lemon curd makes almost twice as much as you need but not to worry. Either add it into the ice cream for extra flavor or eat it plain out of the bowl. You won't be sorry either way.

INGREDIENTS
Ice Cream
1 3/4 cups half and half
1 1/4 cups heavy cream
1 Tbs lemon zest
1/2 cup sugar
5 egg yolks
2 Tbs vanilla

Lemon Curd
Zest of 2 lemons
1/2 cup lemon juice
4 eggs
1/2 cup sugar
2 Tbs cornstarch
3 Tbs water
1/4 cup corn oil

Meringue
5 egg whites
1/4 cup sugar

DIRECTIONS
Ice Cream
1. In a heavy bottomed saucepan over medium heat, heat the milk, 1/4 cup of sugar and lemon zest stirring occasionally until almost boiling.
2. Combine egg yolks with the remaining sugar in a large bowl. Beat until slightly thickened.
3. Slowly add the hot milk mixture to the egg yolks, stirring continually.



4. Pour the mixture back into the saucepan and heat stirring occasionally with a heatproof spatula or wooden spoon until thickened and the mixture is almost boiling.



5. Prepare the cream in a large bowl set over an ice-bath.
6. Pour the hot milk through a fine mesh sieve into the cream.



7. Add the vanilla then cool to room temperature before refrigerating at least 3 hours.
8. Add the mixture to an ice-cream maker and process per those directions.
9. Scoop the ice cream into a bowl and place in the freezer until you are ready to stir in your additions. You should do this within an hour so you can easily stir them in, otherwise the ice cream will get too hard.

Lemon Curd
1. Dissolve the cornstarch in the water.
2. In a medium saucepan combine eggs, oil, lemon juice, zest and sugar and whisk continually over medium heat until thickened and almost boiling, about 10 minutes.



3. Add cornstarch mixture and continue to whisk until thickened.



4. Remove from heat and pour through a mesh sieve.



5. Let cool before transferring to a jar and refrigerating.



Meringue
1. Preheat the oven to 200 degrees F.
2. Line a baking tray with parchment paper or a non-stick bakeware liner.
3. Using a stand mixer, beat the egg whites on high until frothy, about 2 minutes.
4. While still on high, slowly add the sugar and whip until stiff peaks form, about another 2 minutes.



5. Spread the meringue on the baking sheet in a thin layer and bake in the oven for one hour.



6. Remove from oven and let cool slightly before crumbling into pieces.



Assembly
1. Fold 1/2 cup lemon curd into ice cream.



2. Fold meringue pieces into ice cream.



3. Freeze to desired consistency.










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