Lemon Ice Cream with Black-Currant Sauce Recipe

Lemon Ice Cream with Black-Currant Sauce Recipe

  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 2 tablespoons finely grated fresh lemon zest
  • 3/4 teaspoon salt
  • 6 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 (12-ounce) jar black-currant preserves
  • 2 teaspoons fresh lemon juice
  • Special equipment: an ice-cream maker and a candy or instant-read thermometer
  1. Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
  2. Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
  3. Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
  4. Serve ice cream with black-currant sauce.
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