Recipe
Lemon Ice Cream
and
Raspberry Creme Fraiche
Cinderella's Royal Table
Magic Kingdom

Lemon Ice Cream

YIELD: 1 qt.

INGREDIENTS

Heavy Cream 1 1/2 cup
Milk 1 cup
Sugar 3/4 cup
Lemon Zest, finely grated 2 Tbl.
Lemon Juice, fresh 2/3 cup
Salt 3/4 tsp.
Egg Yolks 6 ea.


Bring cream, milk, sugar, zest and salt just to a boil in a heavy sauce pan, stirring occasionally. Lightly beat yolks in a large bowl, then slowly add the hot sweetened cream to the yolks in a slow stream while whisking constantly. When tempered, add the custard back into the sauce pan and cook over a low heat until the temperature reaches 170 degrees and the custard coats the back of a spoon. Strain into a clean bowl and add lemon juice. Cool the custard, stirring occasionally, the chill until cold. Freeze custard in an ice cream maker according to unit directions.

METHOD:

Mix all the ingredients together and freeze in the Ice Cream Machine. Ripen in the freezer.

Raspberry Creme Fraiche

YIELD: 1 3/4 cups


INGREDIENTS

1/2 cup Raspberry Puree
1 cup Sour cream
1/4 cup Sugar

METHOD: Combine. Sugar may vary to taste depending on how sweet the puree is.