Recipe: lemon ice cream
I have a cold. *hack* In summer. Pisser.
A food blogger pal once mentioned in a post that she was under the weather. Someone had written she didn’t want to hear about bloggers being sick, and can we get on with the recipe already? It happened a while ago but it’s been stuck in my mind lately, I think because sudafed does that to me – the stuck-in-the-mind part. What is wrong with people? If I made that remark to someone’s face, I’d expect them to haul off and bust me across the chops (and deservedly so). Thankfully, the majority of my readers are nothing like that. You guys rawk! It’s a relief for me that I can do a little (or a lottle) spilling of guts here from time to time and you roll with me. People get sick, people die, pets get hurt, bad things happen to good people – that’s all part of life and that’s why it’s important to be here for one another. Food bloggers are not automatons who exist for the sole purpose of cranking out recipes for the masses. We are people with lives and personalities (don’t you know it!). So thanks for letting me be human in all my flawed glory, and thank you for being human yourselves. It makes ours a richer community.
Speaking of community, I have tossed my hat into the ring to give an Ignite Boulder presentation! Trust me, I didn’t make this decision in a congested haze. I got jazzed about giving a talk ever since I attended Ignite Boulder 5 in July. In case you’ve been hiding out in your broom closet, you can find out what an Ignite presentation is and if you are anywhere near Boulder, you should plan on attending Ignite Boulder 6 on September 16th. Get your ticket(s) before they sell out! And if you’re so inclined, you can also vote for talks through August 26th or better yet – submit a topic to present! Not local or can’t make it? No worries, the good coordinators of this fine event will have a live stream for you to laugh and shout along with the hundreds (dare we hope for a thousand?) attendees. Good times!
If you will recall, my last post featured a luscious and summery blueberry peach crisp which I served with lemon ice cream. That was homemade lemon ice cream and the recipe came from my good friend, Helen who swore to me that this was the best lemon ice cream ever. Five out of five Coloradoans agree. This is creamy citrus heaven.
Making the ice cream was a bit of a last minute decision. I had to use up extra lemons, so why not? Here’s the “worlds colliding” bit: Helen got this recipe from Ultimate Ice Cream in Asheville, North Carolina while on a foodie tour with Jaden and other food bloggers. The tour was hosted by the Asheville Chamber of Commerce. Turns out a dear friend of mine from high school works for the Asheville Chamber of Commerce! Okay, well, it was neat for me.
a lemony slurry
whisking warmed milk with egg yolks
I took one slight deviation from the recipe, which was to strain the custard before chilling it because I am a ninny about cooked egg bits in my ice cream. Once the custard is strained, cool it completely in the refrigerator.
straining the custard
mixing in the cream
When I mixed the lemon juice, zest, and sugar, I wondered if the sugar would remain grainy. After two hours in the refrigerator, it was still grainy, but I put my faith in the recipe and stirred the custard, cream, and lemon slurry together. Once it came out of the ice cream machine, it was creamy and as smooth as silk on my tongue. Wow! Most lemon ice creams I have tried taste fake. You know that fake lemon flavor? This recipe had the bright and tart taste you get with real lemons. The moment I tried it, I telepathically sent brain waves to Helen that she was right. This is THE perfect lemon ice cream, beautiful for its simplicity and purity.
a creamy dreamy delight for summer
Lemon Ice Cream
from Ultimate Ice Cream in Asheville, North Carolina
3 lemons, finely grated zest of
1/2 cup lemon juice, freshly squeezed
3/4 cup sugar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream
Combine the lemon zest, juice, sugar, and salt in a non-reactive bowl and refrigerate for a couple of hours. Heat the milk in a large saucepan until just barely boiling and remove from heat. In a large bowl, beat the egg yolks and whisk the warm milk into the yolks. Pour the egg yolks and milk back into the saucepan. Over medium low heat, stir constantly until it reaches a nappe consistency (coats back of spoon). Strain the custard through a sieve and refrigerate for a couple of hours until completely chilled. Mix the milk mixture, heavy cream, and the lemon slurry together and then follow your ice cream maker’s instructions on freezing the custard.