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Second Class American Ice Cream

List of Ingredients




American Ice Cream

At the time of the Titanic's maiden voyage, ice cream was extremely popular in both France and the United States. In France, egg yolks were added to make the mixture both richer and smoother. The American style, without any eggs, was popularized by Dolly Madison after her husband became president in 1809.

2/3 cup granulated sugar-1/3 cup lemon juice-pinch salt-2 cups light (cereal) cream-2 tbsp finely chopped grated lemon zest-1 cup whipping cream

In small pot or microwave-proof dish, combine sugar, lemon juice, and salt; heat over medium heat until sugar is dissolved. Meanwhile, in heavy-bottomed saucepan, combine light cream with lemon zest; heat over medium heat for 6 to 8 minutes just until small bubbles start to form around edges of pot. Remove from heat.

Whisk sugar mixture and whipping cream into lemon zest mixture until smooth. Place in refrigerator uncovered; cool completely, stirring often.

Pour mixture into ice-cream maker and proceed following manufacturer's instrucitons. Or, pour mixture into chilled, shallow metal pan; cover and freeze for about 3 hours or until firm. Break up into pieces and transfer to food processor; puree until smooth. Pour into chilled airtight container; freeze for 1 hour or until firm. Soften in refridgerator for 20 minutes before serving.

Makes 3 cups and serves 6.



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