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Have you tried Aint Tee's Luscious Lemon Ice Cream posted by Traca?
Joined: Dec 9, 2005
Posted to Thread #29821 at 9:14 pm on Aug 31, 2017
Aint Tee's Luscious Lemon Ice Cream
3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest
In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.
Strain the mixture through a sieve into a bowl and cool in the refrigerator for at least 3 hours.
Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.
Makes about 1-1/2 quarts.
Source: From the book "Sweets: Soul Food Desserts & Memories".
Note from the book: "Aint Tee" was what we called My sister, Laura. Aint Tee wasn't too quick to give out her recipes...not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles. This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.
Traca said: Luscious Lemon Ice Cream - a real showstopper! I took the rest of the batch to work and everyone raved. This is my new favorite ice cream.
Patís note: Delicious...the lemony flavor is just right to me and the texture is wonderfully creamy.
More Patís notes: One time I didnít have time to refrigerate the strained mixture 3 hours so I set the hot pan in an ice bath in the sink and whisked occasionally until the mixture was cold, then strained and returning the mixture to the pan, sitting it back in the ice bath, then added the cream and allowed it to chill there another 5 minutes or so before churning. The finished ice cream from the machine was not as "soft-serve" as other ice creams Iíve made but after spending the night in the freezer the texture was creamy and perfect. Definitely my new favorite ice cream. Also, I thought the finished ice cream straight from being churned was a tad too sweet but it was fine after it froze overnight.
Other messages in this thread:
- 29821. My thanks to *charlie* and Pat in NoCA for reminding me just how much I wanted a *real* - MarilynFL - 4:07pm on 08/26/17 (9)
- Is this the kind you have to freeze the bowl for 24 hours? [NT] - MariaDNoCA - 4:14pm on 08/26/17
- No Maria. This has an electric compressor. Takes 50 minutes starting with [LINK] - MarilynFL - 8:29pm on 08/26/17
- Filled to the very top - colleenmomof2 - 9:06am on 08/27/17
- Good for you Marilyn! I have this machine too. I love it. Do yourself a favor - MoNJ - 11:37am on 08/27/17
- Thanks, Mo. I already own Jeni's book and am still researching which chocolate recipe I want to use - MarilynFL - 6:37pm on 08/28/17
- Yay, I'm so happy you chose one of those ice cream machines. Pretty fun, - Pat-NoCal - 8:36pm on 08/31/17
- Have you tried Aint Tee's Luscious Lemon Ice Cream posted by Traca? - Pat-NoCal - 9:14pm on 08/31/17
- No, but i will. I'm going to make Jeni's milk chocolate next. [NT] - MarilynFL - 10:41am on 09/04/17
- Please report back on Jeni's milk chocolate. Haven't tried it yet. [NT] - Pat-NoCal - 1:50pm on 09/04/17