Special equipment needed: ice cream churn
Note: this recipe requires aging of the custard. Once you make the custard base, you will need to refrigerate overnight before churning it in an ice cream freezer.
- 8 Lg egg yolks
- 2 c Heavy Cream
- 1 1/4 c Granulated Sugar, divided
- Zest from 2 lemons
- 2 c Buttermilk
- 1/3 c Freshly squeezed lemon juice (2-4 lemons depending upon size)
- 1 tsp. Natural vanilla extract
- 1/2 tsp. Salt
- In a medium bowl, whisk together egg yolks and 1/4 c sugar. Set aside.
- In a medium saucepan (3 qt size), combine heavy cream, the remaining (1 c) sugar and lemon zest. Heat gently until the mixture simmers, or begins to steam. Remove from heat.
- Temper the egg yolks by slowly adding 3-4 Tablespoons of the heated cream mixture, by streaming in a tablespoon at a time, while whisking the yolks. This will prevent the eggs from cooking once you add them to the cream mixture. Now scrape the yolk mixture into the pan with the cream.
- Heat the mixture on low-medium and return to a simmer. Mixture will thicken after about 3 minutes. When it is thick enough to coat the back of a spoon (you should be able to draw a line with your finger across the spoon and the line stays), remove from heat. Either cool slightly (5-10 minutes) or set the pan into a bath of ice water for 2 minutes.
- Whisk in the buttermilk, lemon juice, vanilla and salt. Pour into a large bowl, cover, and refrigerate overnight. Custard should thicken a bit more overnight.
- The next day, churn in ice cream freezer according to manufacturer's instructions. Then remove to desired container to finish freezing. Freeze at least 3 hours before serving.