Chocolate Lemon Ice Cream Recipe
Lemon in ice cream can often pose the problem that lemon does not react well at all to eggs, and has a positively vicious tendency to curdle. This makes it extremely difficult to get an appropriately creamy nature for the ice cream. The taste is generally fine if it curdles, if worse than one would desire, but the texture in no way resembles regular ice cream. I can speak from experience, having tried this at first and having had positively dismal results, further aggravated by the decision to use dark chocolate instead of milk chocolate, making a dish that was already acidic and very fruity, without sufficient softness and richness, into one that went far beyond the pale. But thankfully the first attempt served as a good instructional effort, and enabled many of the problems that were encountered with it to be overcome.
This being said, I didn't go as far as the most logical step of all with this ice cream - simply removing all of the lemon juice, and instead only using either lemon extract or lemon zest. Perhaps for you, these would be steps which you would be willing to go to, and they would produce an ice cream which is even smoother and with less risk of curdling than my own. But for myself I found myself reasonably satisfied with the reduction in the quantity of lemon juice and extremely careful boiling to attempt to reduce the danger of curdling, with an ice cream that really did feel like ice cream. It is smooth, creamy, rich, with a delicate melding together of chocolate and lemon, with both the potent decadence of chocolate and the light elegance and fruity refreshing nature of lemon. A noble ice cream, refined and original, unique and a delight to all of the senses.
This recipe is entirely my own.
- 2 lemons, zest and juice of
- 6 egg yolks
- 1/3 cup cocoa powder
- 6 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup coconut flakes, (optional)
- 2 cups heavy cream
- 1 teaspoon salt
- In a medium sized saucepan over medium heat, combine the heavy cream, the chocolate chips, and the cocoa powder. Proceed to melt the chocolate chips while stirring vigorously until all have been combined into a homogeneous liquid, thickened by the addition of the chocolate chips. Allow to rest while doing the second step.
- In a separate mixing bowl, combine together the sugar, salt, lemon juice, lemon zest, vanilla, and if one desires coconut flakes/shreds, and mix together until it too comes together.
- Pour part of the chocolate mixture into the mixing bowl, mix together, and then pour all back into the saucepan.
- Return the saucepan to heat and over a very low, simmering flame, cook, stirring constantly. It will almost be inevitable that there will be some curdling which happens here - but by very careful cooking it should be possible to limit this. Cook as long as you dare, until one starts to see the faintest sign of curdling, and then immediately turn off the heat.
- Cool the ice cream mixture down in the refrigerator or freezer. Once it is cool, place into the ice cream churner and process according to instructions.