Given my recent fascination with home-made ice cream and the fact that the book is sitting on my knees right now for typing down the recipe, you can easily guess where this is going. Why, home-made lemon ice cream of course. As lemon and pistacio are my two favourite kinds of ice cream that was an easy decision to make. This ice cream has a very rich, fruity lemon taste. Quite unlike the spicky sour taste I know from store-bought ice creams (super market as well as local ice cream stores), which was an interesting new experience. Maybe next time I will try a yoghurt-lemon combination to add some tang.
Super Lemmon Ice Cream
Source: The Perfect Scoop by David Lebovitz
2 lemons, preferably unsprayed
1/2 cup (100 g) sugar
1/2 cup (125 ml) freshly squeezed lemon juice (from about 3 lemons)
2 cups (500 ml) half-and-half (one measure cream plus one measure milk)
pinch of salt
Zest the lemons directly into the vessel you are using.* Add the sugar and blend until the lemon zest is very fine.** Add the lemon juice and blend until the sugar is dissolved. Blend in the half-and-half and salt until smooth. Chill for 1 hour. Churn in your ice cream maker according to manufacturer's instructions.
* Since one needs to use three lemons to get the required amount of juice,
I used the zest of all three.
** If you have a food processor or blender with a cover for the mixing bowl be sure to use that cover. Otherwise your whole countertop will end up with a fine dusting of sugar. Trust me on this. ;)