Ok, I think it's time we talk about something here. I feel it's necessary and there's no better time than the present, right?
Ice cream. Ice cream is one of those timeless treats. It is loved by the youngest and oldest across all families. It can cheer you up after a bad day, cool you off on a hot summer day, soothe you over a heartbreak, or add to the ambiance of a evening stroll with your honey. Ice cream can accompany almost every dessert and makes them better: brownies, cookies, banana splits, shakes, apple crumble, the list is endless. So, there's no question here that ice cream is loved. The real question is.......store bought or homemade?
I vaguely remember sometime in my childhood having homemade ice cream made with the salt, hand crank and the whole bit. Um, I hated it. I don't know what it was specifically about it but from that moment forward I never considered making ice cream myself. It seemed to lack flavor and the texture was just plain off. Why make it when you can buy it, in any flavor imaginable, right? Well, I am happy to say I have since been converted to a homemade ice cream lover.
While visiting my best friend, Kristin, she took me out to her incredible garden and we proceeded to harvest anything and everything that was ready: onions, cilantro, tomatoes, green beans, and lemons among other things. We made salsa, a yummy green bean side dish and this Meyer Lemon Ice Cream (I know, I know, incredibly odd mixture of dishes to make-and no, neither of us are pregnant! Just trying to use up her garden fresh produce.) This ice cream is heavenly. You know by now I am a lover of all things lemon and that is why I agreed to make it with her. It was sooo creamy and had the tastiest hint of lemon you can imagine. This was not tart or sour by any means. It was perfect. So, needless to say, I now want
Meyer Lemon Ice Cream
Williams-Sonoma Savoring America: Recipes and Reflections on American Cooking
¾ cup sugar
2 TB finely grated Meyer lemon zest (we used regular lemons from Kristin’s tree)
6 egg yolks (we saved the egg whites for breakfast the next morning!)
1 ½ cups half-and-half
1 ½ cups heavy cream
Pinch of salt
3 TB fresh Meyer lemon juice, or to taste
*You will need an ice cream maker
In a food processor, combine the sugar and the lemon zest and process until the sugar becomes very moist and the grated zest becomes finer. In a bowl, whisk together the egg yolks and the processed sugar until the mixture is pale and thick and forms a ribbon when the whisk is lifted.
In a saucepan over medium heat, combine the half-and-half and ½ cup of the cream. Bring to a simmer. Pour the hot liquid into the beaten eggs, whisking constantly, then return the mixture to the saucepan. Add the salt and cook over medium-low heat, stirring with a wooden spoon, until the mixture thickens and coats the spoon, about 3 minutes. Do not allow it to simmer, or it will curdle. Remove from the heat and let cool for 15 minutes, stirring occasionally. Then stir in the remaining 1 cup cream. Add 3 TB Meyer lemon juice, or enough to give the custard a tart edge.
Pour the mixture through a sieve placed over a bowl, then cover and refrigerate to chill thoroughly. Transfer to an ice-cream maker and freeze according to manufacturer’s instructions.
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