Lemon Ice Cream with BlackCurrant Sauce

Lemon Ice Cream with BlackCurrant Sauce
Photo by Rita Maas


  • ¾ cup sugar
  • 2 teaspoons fresh lemon juice
  • 2/3 cup fresh lemon juice
  • 1 cup milk
  • 1 candy or instant-read thermometer
  • 1 12-oz jar black-currant preserves
  • ¾ teaspoon salt
  • + 4 more ingredients
    • 1 ½ cups heavy cream
    • 2 cups fresh lemon zest
    • 6 large egg yolks
    • 1 ice-cream maker

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 ...

View full recipe at Epicurious


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