Lemon Ice Cream with Black-Currant Sauce

Ingredients

• 12 ounce blackcurrants 
• 6 large egg yolk 
• 1.5 cups cup heavy whipping cream 
• 2 teaspoons juice of lemon fresh
• 2 tablespoons lemon zest fresh finely grated
• 1 cup milk 
• 0.8 teaspoon salt 
• 0.8 cup sugar 

Equipment

• food processor
• bowl
• sauce pan
• whisk
• sieve
• wooden spoon
• kitchen thermometer

Directions

1. Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking.
2. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes.
3. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
4. Freeze custard in ice-cream maker.
5. Transfer ice cream to an airtight container and put in freezer to harden.
6. Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
7. Serve ice cream with black-currant sauce.
8. ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.·Ice cream keeps 1 week. Black-currant sauce keeps, chilled, 1 week.