Lemon Ice Cream with Black-Currant Sauce

1. 1

   Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally.

2. 2

   Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking.

3. 3

   Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170F and custard coats back of spoon, about 10 minutes.

4. 4

   Pour through a sieve into a clean bowl, then stir in juice.

5. 5

   Cool custard, stirring occasionally, then chill until cold.

6. 6

   Freeze custard in ice-cream maker.

7. 7

   Transfer ice cream to an airtight container and put in freezer to harden.

8. 8

   Blend together preserves and lemon juice in a food processor until smooth.

9. 9

   Strain sauce and/or thin with water if desired.

10. 10

    Serve ice cream with black-currant sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.