Active time: 40 min Start to finish: 2 hr


See how to zest a lemon.

Makes about 1 quart.

INGREDIENTS

  • for ice cream
  • 1 1/2cups heavy cream
  • 1cup milk
  • 3/4cup sugar
  • 2tablespoons finely gratedfresh lemon zest
  • 3/4teaspoon salt
  • 6large egg yolks
  • 2/3cup fresh lemon juice
    for sauce
  • 1(12-oz) jar black-currant preserves
  • 2teaspoons fresh lemon juice special equipment:an ice-cream maker and a candy or instant-read thermometer

    DIRECTIONS

    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 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.

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

    Make sauce:
    Blend together preserves and lemon juice in a food processor untilsmooth. Strain sauce and/or thinwith water if desired.

    Serve ice cream with black-currant sauce.

    Cooks’ notes:

    •To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.

    • Ice cream keeps 1 week. Black-currant sauce keeps, chilled, 1 week.