Sunday, June 05, 2005

Lemon Ice Cream


LemonIce
Originally uploaded by wanderingcoyote.

Anita found this recipe yesterday in one of Richard's cookbooks. I'd been looking for a lemon ice cream recipe, actually, and this was absolutely fantastic! Anita, upon tasting it, thought she'd died and gone to heaven. She, like me, is a lemon fanatic. Aside from being delicious and refreshing, this also is a great palate cleanser.

My ice cream maker is a Cuisinart and it has a drum with a freezing liquid in it, and so you just freeze the drum over night, then plug the machine in and attach the drum, add your mixture, turn it on, and about 20 minutes later, you have ice cream. You put the ice cream into the actual freezer for a bit just to firm it up.

Here is the lemon ice cream recipe.

zest of 2 lemons
juice of 3 lemons
3/4 cup sugar
1 1/4 cups whipping cream (35% only!)
1 cup whole milk

I whisked this all together in a clear glass measure and away I went. Like I said, it was great.

You don't have to worry about the lemon curdling the milk and cream because the citric acid won't curdle anything with a fat percentage above 35%, so make sure you use the full whipping cream. Don't cut corners or calories by using half and half because this just won't work.

I used the zest and juice of one lime because I was down a lemon, and it worked fine.

My basic ice cream recipe is the following.

2 cups whipping cream
1 cup whole milk
3/4 cup sugar

To this you can add pretty much whatever your heart desires. I usually add about a tablespoon of vanilla extract. Also try cocoa powder to taste (sift it in), chocolate chips, mint & chocolate chips (about a tsp or two of mint extract but use your own judgement), or Grand Marnier or Bailey's Irish Cream to taste. But beware: adding alcohol will affect the freezing of your ice cream, so add it at the very end when the ice cream has already done it's freezing so you won't get a slushie!

Homemade ice cream is the best because you can use all natural ingredients and you know exactly what goes in it. Store bought contains all kinds of nasty chemicals and crap you really don't want in your body. My ice cream maker cost me about $80 Canadian, and I've gotten a lot of use out of it. A great investment, I must say.

Enjoy!

6 comments:

ann said...

It hit 90 degrees in New York City today. After experiencing a rather cold spring, we all melted today. I could have used this lemon ice cream!

Isabella di Pesto said...

Gorgeous! I am a lemon freak, too. Thanks for posting this mouth watering recipe.

greatwhitebear said...

Lemon Ice cream was my dads favorite. One of the local dairies here used to make a fabulous lemon ice cream, and anytime my parents visited, we HAD to go to Burger Dairy for ice cream. Any time I see lemon ice cream now, it always reminds me of Dad.

Anita said...

WC, we have to make this again on Saturday as the perfect finale to Richard's seafood boil. I put that sack of lemons we bought in a bowl on the dining room table and they've been enticing me all day. I've double-checked the freezer twice to convince myself there's none left from the last batch! Do you think the lime you substituted was what made it so incredible? Because I've truly never had anything as divinely lemony as that ice cream (although your lemon filling for the shortbread came close). Perhaps I should get Richard to get a couple when he picks up the lobster. Mmm, can't wait!!

sarah said...

I really enjoy your content on culinary school and will be back very frequently! I actually have my own culinary school secrets blog with all kinds of secret stuff in it. You're welcome to come by!

Lea Ann said...

Thanks for visiting my web site. I found your Lemon Ice Cream recipe and it sounds better - I always like cream. I used half/half.

Will try this.
Lea Ann

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