INGREDIENTS
- juice of 3 lemons
- 2 teaspoons lemon zest
- 2 cups heavy whipping cream
- 1 cup whole milk
- 5-10 basil leaves more or less depending on affinity for basil
- 1 ¼ cups sugar
- 4 egg yolks
- 12 lemon sandwich cookies
INSTRUCTIONS
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In large saucepan over medium heat, bring cream, milk, lemon juice, lemon zest, basil and salt to a boil, stirring constantly. Remove from heat and let temperature go from hot to warm. Strain the mixture to remove basil leaves.
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In a separate bowl, whisk together sugar and egg yolks until they become airy and lighter in color.
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Temper the eggs by slowly adding the warm cream to them, stirring constantly.
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Return the combined mixture to the sauce pan. Over low heat, cook, stirring constantly until mixture reaches an internal temperature of at least 160 degrees and coats the back of a spoon. Don't let it reach a boil.
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Let the mixture cool for 20 - 30 minutes (or pour it into the ice cream bowl and use the cooling - only mode to cool it). Then pour the mixture into the ice cream bowl and churn it in ice cream mode.
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In the final minutes of churning, add chunks of lemon cookies to the mixture and let machine fold them in.
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Transfer ice cream to an airtight container and freeze for at least 4 hours before serving.
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