Recipe by Deanna Figueroa
I heavily adapted this recipe from one I found on Epicurious. It's actally original now, since it no longer bears much resemblance to the original. Prep time does not include pre-chilling or freezing.
- 2⁄3 cup fresh lemon juice
- 1 tablespoon finely minced lemon, zest of
- 2 1⁄4 cups sugar
- 2 teaspoons cornstarch
- 1 cup milk
- 2 whole eggs
- 2 egg yolks
- 1⁄2 cup evaporated milk
- 2 1⁄2 cups heavy cream
Directions See How It's Made
- Mix the zest, juice, cornstarch and sugar in a 4 qt saucepan.
- Place over medium heat and slowly whisk in the milk.
- Heat to 175 degrees, or until bubbles form around the edges, stirring quite often.
- (scalding) Meanwhile beat eggs in a large bowl.
- Temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture.
- Heat to 180 degrees, stirring constantly.
- The custard should coat the back of a spoon.
- Do NOT allow the mixture to boil.
- Immediately stir in the cream and evaporated milk.
- Strain through a siever into a glass or metal bowl and chill in an ice bath or allow to come to room temperature, then chill until cold.
- Freeze in an ice cream maker.
- Please note: If you like a lot of zest and are good at custards, it is not necessary to strain the mixture.
- I would recommend zesting with a microplane grater in that case.
- Sugar can be reduced for a more tart product, but add about 1TB of vodka at the end to keep it from freezing too hard.