Wednesday, July 23, 2008
Meyer Lemon Cardamom Ice Cream
This recipe was from the LA Times. So far it has been my favorite ice cream for consistency. It's not rock hard when frozen a few days.
5 Meyer lemons
1 tablespoon cardamom pods, crushed
1 cup half-and-half
1 cup sugar
1/2 vanilla bean
6 large egg yolks
3 cups whipping cream
1. Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom, half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the pod. Heat over high heat to just under a boil. Remove from the heat, and allow to steep for 10 to 15 minutes.
2. In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot half-and-half mixture, stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes.
3. Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons and add it to the mixture. Allow to stand for 10 minutes.
4. Add the cream to the mixture. Juice all 5 lemons and add the juice (you should have about three-fourths cup) to the cream mixture. Chill thoroughly.
5. Freeze in an ice cream machine according to the manufacturer’s instructions. (Makes 1 quart.)
Each serving: 490 calories; 5 grams protein; 31 grams carbohydrates; 0 fiber; 24 grams fat; 24 grams saturated fat; 287 mg. cholesterol; 52 mg. sodium.