Lemon Custard Ice Cream
16 large egg yolks
1 ½ cups yuzu marmalade (found at Uwajimaya Grocery)
½ teaspoon kosher salt
1 quart whole milk
5 cups heavy cream
9 small lemons – zested and juiced, reserve zest and juiced rinds, and save juice for another use
2 vanilla beans, split and seeded
In a large stainless steel bowl whisk together until combined, the egg yolks, 1 cup of the marmalade and the salt.
In a 3-4 quarts heavy bottom saucepan, combine the remaining ½ cup of marmalade, the lemon zest and rinds, the milk, the vanilla beans and seeds, and the cream. Cook over medium-high heat, stirring constantly. Cook for approximately 7-10 minutes just until the edges of mixture begin to bubble. Remove from heat and cover. Let steep for 5 minutes.
After steeping, remove and reserve lemon rinds only (leave all the zest etc. in liquid). Slowly pour custard mixture into egg yolks whisking constantly. Once all the liquid has been whisked into the yolks, place the custard, along with the reserved rinds back into the saucepan. Using a wooden spoon or heat resistant rubber spatula stir constantly. Cook custard mixture over medium low heat for approx. 7-10 minutes until the custard thickens enough to coat the back of the spoon/spatula.
Remove custard from heat and pour into a clean stainless-steel bowl. Place bowl in an ice-bath and let custard cool to room temperature. Remove from ice bath, cover and refrigerate overnight.
When ready to make ice cream strain custard through a medium sieve. Custard is now ready to be placed in your ice cream maker following manufacturer's directions.
Makes approximately 1 quart
18 egg yolks beaten until smooth
1 ½ cups pure yuzu juice – we use Yakami orchard 100% pure yuzu juice available online
1 ½ cups (3 sticks) unsalted butter cut into small 1/4" cubes
1 tablespoon minced candied yuzu peel – available online or at Uwajimaya Grocery
Strain the egg yolks through a fine mesh sieve into the top half of a double boiler. Add Yuzu juice. Bring water in bottom of double boiler to approximately 180-190 degrees. Using a wooden spoon and stirring constantly cook yolk and juice mixture until mixture thickens to consistency of a thick hollandaise. Be careful to keep an eye on your water temp as you do not want it too hot as to have egg mixture become grainy and you end up having very lemony scrambled eggs.
Once thickened remove curd from heat. Using whisk add one piece of butter at a time to cooling curd. Wait until each piece is incorporated before adding the next. After all the butter has been added, add the zest.
Let cool completely and refrigerate until making ice cream.
Super Lemon Candy
2 3.9 oz. packages – available at Uwajimaya Grocery or online.
Remove individually wrapped candies from packages and place in a heavy duty zip-close bag. Use a heavy mallet to break candy into small shards. Keep in bag until making ice cream.
Oregon Blueberry Compote
Makes approximately 3 cups
1 cup plus ¼ cup fresh squeezed orange juice
2 tablespoons Clear Creek Distillery Cassis
1 vanilla bean split lengthwise
½ cup baker’s sugar
1 pint Oregon blueberries
pinch kosher salt
1 tablespoon cornstarch
Using ¼ cup orange juice and cornstarch, combine in a small bowl to make a slurry. Leave spoon in slurry and set aside.
Combine remaining ingredients in a heavy bottomed saucepan and over low-medium heat bring to a boil. Reduce head and after re-stirring slurry, whisk it into a simmering mixture. Maintain a low simmer for about 5-7 minutes more. Remove from heat and refrigerate until serving ice cream.
Citron Bomb Assembly
Add custard base to ice cream maker and churn according to manufacturer’s instructions. Just before ice cream has reached finishing stage, fold in yuzu curd and candy. Continue churning to just fold in curd and candy. Alternatively, you can finish ice cream in your machine and fold in curd and candy in a large bowl using a large rubber spatula.
Serve ice cream with blueberry compote.
Winner of the 2012 Dairy Farmers of Oregon Churn-A-Ment Contest