Today is sourdough Friday, tonight is pizza night, and at some point this weekend I’ll make and freeze chocolate chip cookie dough.
I’m also prepping lemon cinnamon cardamom ice cream. I wanted to try a custard-free version, so yesterday I started with this Bittman recipe:
Homemade Ice Cream, Many Ways
Notes:
— I had a little over a cup of cream so the rest was milk.
— For flavor, I used a touch of vanilla, about a dozen green cardamom pods, with a stick of cinnamon and some ground when the stick wasn’t steeping fast enough.
— I started with a handful of the most beautiful lemon balm from the garden, but the flavor wasn’t strong enough for this so I strained it out and opted for lemon curd, which I’ll add to the base mix as it whips and freezes.
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Today is lemon curd day.
Here’s my recipe. I don’t remember where I found it, but it’s been very reliable for me, plus no tedious double-boiler. And the pre-mixing means that I’ve never had to strain it to remove clumps.
Lemon Curd
— makes ~500g / 2C
Ingredients:
- 85g / 6T butter, softened
- 200g / 1C sugar
- 2 eggs
- 2 egg yolks
- 163g / 2/3C lemon juice
- 1t. lemon zest (optional, I find it’s too chewy/waxy and skip it)
Instructions:
- beat the butter and sugar together
- add eggs and yolks, mix
- add juice, mix
- cook over low to medium heat, stirring frequently until smooth and thick, coating the back of a spoon without dripping (~10-15 minutes or 170*F). Do not boil.
Notes: I toasted the sugar briefly in the pan and then accidentally melted the butter, but it worked out fine. I also ran out of regular lemon juice and had to use Meyer lemons, but adding a little citric acid boosted the flavor to “Tang Factor: Ideal.” Which is not a thing. But should be.
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Tomorrow, we’re testing out a borrowed KitchenAid ice cream attachment. The owners of said attachment made some delicious vanilla ice cream with it, so any failures will be on us.
I’m ok with that.
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J.R. Johnson 
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