Tuesday, May 07, 2013

Lemon Ice Cream


Mr. ETB adores those lemon ice concoctions they sell at Culvers. These are not those-but they are good enough to make him think twice before buying the absurdly expensive treat at the drive-thru. And these are served in scooped-out lemon shells with a maraschino cherry on top. You don't get that at the drive-thru place.

Wrapped tightly in cling film, these keep well-and no dishes to wash (OK a spoon, if you're going to be bourgeois about it). Keep in mind that things need more sweetener as they get colder-so adjust accordingly when you add sugar. At 1 cup, the dessert was still quite tart, but it would still be perfectly edible at 3/4 cup. I wouldn't use less.

You Will Need:

3/4 cup fresh lemon juice (I used the pulp)
Grated zest of a lemon
1 cup heavy cream
1 cup whole milk (you can use a lower fat if you like, though the texture will be slightly different)
1 cup sugar (more or less to taste)

Combine juice and zest in a large bowl. Heat milk, cream, and sugar over medium heat, whisking just until sugar has dissolved. Remove from heat, stir into lemon juice, and chill. I made mine in a metal freezer tray, but you could also use an ice cream maker. If you fill hollowed-out lemon halves, use a muffin tin to keep them upright as you work. You can freeze them in the tray, then wrap them tightly in cling film once firm.

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