Am I blog event crazy lately, or what?!? I attribute it all to Elly. If it wasn’t for her “Eat to the Beat” event, I never would’ve become addicted to blog events. Thanks, Elly! And thank you Emiline and Joelen, as well, for your fantatic events. I’m sure my family thanks you too. They’ve really enjoyed the yummy treats I’ve been making!
This yummy dessert is for Joelen’s “Tasy Tools” blog event. It’s a really fun concept and she’ll be hosting it monthly. This month, we are to create a delicious dish utilizing the grater or microplane. Lucky me! My microplane graters are among my favorite kitchen tools, mostly because they help me use one of my favorite ingredients–lemon. This recipe calls for Meyer lemons, which are virutally impossible to find here. So, like many a home cook before me, I used a combo of lemon and orange.
Ingredients:3/4 c. sugar2 TBSP Meyer lemon zest (I used half lemon, half orange)6 egg yolks1 1/2 c. half-and-half1 1/2 c. heavy creampinch of salt3 TBSP fresh Meyer lemon juice (I used only lemon juice)
1. In a food processor, combine the sugar and zest. Process until the sugar becomes very moist and and the zest becomes very fine.
2. In a bowl, whisk together the egg yolks and the processed sugar until the mixture is pale and thick and forms a ribbon when the whisk is lifted.
3. In a saucepan over medium heat, combine the half-and-half and 1/2 cu of the heavy cream. Bring to a simmer. Pour the hot liquid into the beaten eggs, whisking constantly. Return mixture to the pan.
4. Add the salt and cook over medium-low heat, stirring with a wooden spoon, about three minutes. Do not allow to simmer or it will curdle. Remove from the heat and let cool for 15 minutes, stirring occasionally. Stir in remaining cup of heavy cream and lemon juice.
5. Pour the mixture through a sieve or strainer, then cover and refrigerate until chilled thoroughly. (I let mine cool over night)
6. Freeze per ice cream maker directions. Put in a container and freeze at least four hours before serving.