When life gives you lemons… Make ice cream!
If there was ever a time to stop the bus, get off and go buy lemons, now would be a good time. Holy canolies this recipe for lemon ice cream really surprised me. I made it, shoved a spoonful into my mouth and immediately thought: Creamsicle. This tastes like a lemon creamsicle. You need to make this. Seriously. Drop everything, go out and buy 4 Meyer Lemons and make it this weekend. You’ll be so glad you did. Trust me.
In my opinion, any recipe involving cream, sugar and vanilla is going to be good.
Recipe: How to Make Lemon Ice Cream
Ingredients
1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla
Instructions
In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold.
Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.
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