Super Lemon Ice Cream…the name says it all. If you like lemon, and I mean tart, refreshing, real lemon, this is the treat for you. I made this ice cream to go along with the lemon-themed birthday for a coworker recently (remember the awesome Lemon Curd & Lemon Cupcakes). It was easy to make from only five simple ingredients and no eggs to temper!
So, how’s it taste?
It’s super lemony! And the kind of lemon I like. Tart to make your lips pucker with just a bit of sweet. As tempting as it will be to use bottled lemon, I encourage you to use freshly squeezed. There’s no replacement for it in this ice cream. The first bite is really tart and then it turns into this refreshing, citrusy heaven. The half-and-half comes in as the last note and gives you relief from the pucker. It’s almost like a sorbet, but has dairy, yet isn’t as creamy as sherbet. My only complaint is without any eggs, the texture isn’t rich and creamy like ice cream. It’s crumbly and difficult to form into pretty scoops. But who cares what the scoops look like when it’s headed for your belly!
Super Lemon Ice Cream
The Perfect Scoop by David Lebovitz
makes about 1 quart
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
2 cups half-and-half
Pinch of salt
1. Zest the lemons into a food processor. Add the sugar and blend until the mixture is very fine. Add the lemon juice and blend until the sugar completely dissolves. Add the salt and half-and-half until smooth.
2. Chill for at least 1 hour in the refrigerator. Freeze mixture in your ice cream maker according to your manufacturer's instructions.