This was dessert last night and it was delicious! We had had terrible store bought and odd tasting ice cream the night before. In an attempt to banish the memory, I pulled out our ice cream maker and decided to give a new recipe a try.The recipe is from the book The Perfect Scoop by David Lebovitz. We've tried many recipes out of this book and they are all winners. Given the abundance of lemons we have around here the lemon version seemed like the one to try.
Normally, I gravitate towards ice cream recipes with a custard base. I find them to be more creamy then the simply stirred together versions and less icy when the leftovers are eaten the next day. However, the description in the book made me fling caution to the wind and try for this simple version. I was so glad I did!
Lemon Ice Cream
From The Perfect Scoop by David Lebovitz
zest of 2 lemons
1/2 C sugar
1/2 C lemon juice
2 C half and half
pinch of salt
Put the lemon zest and sugar into the bowl of a food processor and process until the lemon zest is very fine. Add the lemon juice and process until the sugar is dissolved.
Stir in the cream and salt and chill for at least one hour.
Pour the ice cream base into an ice cream maker and freeze according to the manufacturers instructions.
printable version: lemon_ice_cream.pdf
-- marcella
Leave a comment