It was time, ladies and gentlemen.
How had August arrived without Katie and I making ANY ice cream this summer?!
This wrong had to be righted. Pronto. Was there time to venture out of our air-conditioned apartment to the grocery store for ingredients? No sir! Could we afford to wait for a silly custard-based ice cream to cook and chill? Of course not!
David Lebovitz, ice cream extraordinaire, to the rescue! This recipe for zesty lemon ice cream uses ingredients we already had on hand and involves almost no waiting. (I say almost because all ice cream-making requires at least a little bit of waiting. I think it's the universe's way of keeping people like me from becoming ice cream-making maniacs.)
Churned from a custard-less base (just cream, no eggs), this treat is light, refreshing, and well, zesty! Just perfect for a lazy summer afternoon pick-me up.
If you prefer your treats more sweet than tart, do like Kate and me and add a bit of hot fudge. Divine.
It's August, ladies and gentlemen. We've made our ice cream, and eaten it, too. All is right in the K&B kitchen.
Zesty Lemon Ice Cream
Adapted from David Lebovitz's The Perfect Scoop
Makes approximately 1 quart
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (from 3-4 lemons)
2 cups half-and-half
Pinch of salt
- Zest the lemons directly into a food processor or blender. Make sure to zest only the very top (yellow) layer of the skin; the white underlayer is bitter.
- Add the sugar and blend until the lemon zest is fully incorporated and very fine.
- Add the lemon juice and blend until the sugar is completely dissolved.
- Blend in the half-and-half and salt and process until smooth.
- Chill mixture for one hour, then churn with an ice cream maker according to manufacturer's instructions. Once churned, place in freezer until frozen (about 2 hours).