Name: Lemon Ice Cream with Black-Currant Sauce
Yield: Makes about 1 quart
Ingredients: 1 1/2 cups heavy cream; 1 cup milk; 3/4 cup sugar; 2 tablespoons finely grated fresh lemon zest; 3/4 teaspoon salt; 6 large egg yolks; 2/3 cup fresh lemon juice; 1 (12-ounce) jar black-currant preserves; 2 teaspoons fresh lemon juice; an ice-cream maker and a candy or instant-read thermometer

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Lemon Ice Cream with Black-Currant SauceRita Maas

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.

Recipe notes

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