Brown Sugar Pecan Ice Cream; Lemon Ice Cream - LELLO 5030 PoIa Instruction And Recipe Manual

This variation on the custard base uses brown sugar in place of white.
3 cups heavy cream
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
1 cup pecan pieces
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. Place the egg
yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of
the hot liquid. When the mixture is blended, slowly pour it into the liquid in the
saucepan, whisking constantly. Cook over medium heat, stirring constantly
until the mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain
into a clean bowl and cool thoroughly. Stir in the nuts.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes 5 cups.
Zest of 1 lemon
cup sugar
cups heavy cream
1 cup milk
5 egg yolks
7 tablespoons freshly squeezed lemon juice, strained
Put the lemon zest and sugar in a food processor and process until the zest
is finally chopped. In a saucepan, mix the lemon sugar with 1'12 cups heavy
cream and all the milk. Bring to a boil, stirring occasionally to dissolve the
sugar. Place the egg yolks in a large bowl and whisk briefly. Still whisking the
yolks, slowly pour in the hot cream. When the mixture is smooth, pour it back
into the saucepan or into the top of a double boiler. Cook over low heat or over
simmering water, stirring constantly, until the mixture becomes a thick custard.
about 15 minutes. Do not let the mixture boil.
Place the custard in a metal bowl set over a larger bowl of ice. Stir until
very cold and thick. Mix in the lemon juice.
Whip the remaining cup of cream until stiff. Fold in the lemon custard.
Place the mixture in the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.

Brown Sugar Pecan Ice Cream

Lemon Ice Cream