Three to Cool You

I promise to make other things this summer besides ice cream. But until it cools down, there's going to be a lot of frozen dessert making going on in my kitchen. The latest: Three Fruit Ice Cream, courtesy of none other than the great Aunt Betty.

The three fruits here are orange, banana and lemon. Juice from the citrus fruits and a pureed banana join a sumptuous egg-based custard, and the result is a Creamsicle-esque dessert that is indeed quite cool. As a thunderstorm raged outside, bringing the temperature back to a reasonable range, I dug in to the Three Fruit Ice Cream and cooled down myself.

This ice cream is terrific on its own; thick and creamy thanks to six egg yolks, and subtly fruity. If you're feeling ambitious, it'd pair nicely with some chopped pineapple, or slivered or candied almonds, on top.--S

Three Fruit Ice Cream

2 c half and half
2/3 c sugar
6 egg yolks, beaten
1 c heavy cream
1 banana
3/4 c orange juice
3 T fresh lemon juice
1 T grated orange zest (optional)

1. In a double boiler, heat the half and half over barely simmering water until scalded.
2. Whisk the sugar into the egg yolks.
3. Whisk in some of the hot half and half, and then slowly add the egg/half and half mixture to the remaining half and half.
4. Pour the mixture into a medium saucepan continue to cook, stirring constantly until the custard coats the back of a wooden spoon.
5. Immediately place the pot in a pan of ice water and stir to cool to room temperature.
6. Blend in cream. Cover and refrigerate the mixture for 2-3 hours or until thoroughly chilled.
7. When you are ready to freeze the ice cream mixture, purree the banana, OJ and lemon juice in a food processor until smooth. Stir into the custard base with the orange zest, if using.
8. Freeze in an ice cream machine according to the instructions.