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Lemon Ice Cream With Black-Currant Sauce
Region: American
Dish:Vegetarian - Desserts
Main Ingredient: Lemon,Jam Or Jelly,Citrus,Egg,Milk/Cream,Currant
Servings: 2 Persons
Diffculty: Easy
Calories: 82


For ice cream:

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.

For sauce:

1 (12-ounce) jar black-currant preserves
2 teaspoons fresh lemon juice.


Make ice cream:

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 170F 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.

Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Make sauce:

Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.

Serve ice cream with black-currant sauce.

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