Happy first day of spring!
There are a couple of flavors that I think of when I think of spring and since asparagus ice cream didn’t sound very good I went with the lemon ice cream.
This ice cream is fresh tasting and tangy-sweet but with the richness of cheesecake or a super-fatted premium ice cream..and that makes sense because it IS supper-fatted premium ice cream. If you are having a dark chocolate cake or something super sweet this lemon ice cream is a perfect accompaniment to it.
With all of the questions about prepared foods now, the high fructose corn syrup, the recalls, and the price making as many of your foods from scratch as possible just makes sense. Get a good ice cream maker that is big enough to make enough ice cream for your needs. The small ones, like Cuisinart, are great but they only make a small amount. I fyou plan on making ice cream for more than two people or so you will want to invest in one of the big freezers that makes at least a half gallon or more.
Lemon Ice Cream
- 2 c sugar
- 2 tbs finely grated lemon peel
- 1/2 c fresh lemon juice
- 5 c heavy cream
- 1 c crushed lemon drops
Directions
- Combine sugar, lemon juice, rind and the candy. Whisk until well blended.
- Whip cream lightly to soft peaks.
- Add lemon mixture to cream, gently folding in.
- Combine gently but thoroughly and pour into ice cream maker. Freeze according to manufacturer’s directions.
- Let the ice cream ripen 24 hours in freezer, tightly sealed.
1/2 gallon
image;(c)RestlessChipotle 2009
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