Last week I introduced Ice Cream Fridays which kicked off with an incredible Oatmeal Raisin Ice Cream. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.
This week I went with Super Lemon Ice Cream. I'm pretty sure if you have been reading my blog for a while you are aware of my "slight" obsession with anything citrus. I asked about favorite ice cream flavors on my facebook page a couple of weeks back and Lemon was one that someone answered with. I didn't need any convincing to make my own.
I'm extremely picky when it comes to lemon ice cream. Growing up in Germany we had many Gelato places in Wuerzburg where I grew up. Lemon was one of my preferred scoops I would get. At that time, currency was still the Deutsche Mark and one little scoop would set you back 50 Pfennig. A bargain by today's standards.
Lemon Ice cream has to taste like, yes you guessed it, lemon. I'm talking in your face tart with just the right amount of sweetness. It also has to taste real, like a freshly squeezed lemon, not some artificial flavoring you can buy in the super market.
Looking for the perfect recipe, I searched online and through a few ice cream books, but in the end I went back to David Lebovitz's Perfect Scoop. I swear the man is a genius. This ice cream had everything I was looking for along with a short ingredient list and an even shorter preparation time; the perfect combination!
If you are a fan of the puckered lips club try this ice cream, it won't leave you disappointed!
Super Lemon Ice Cream
2 lemons, preferable organic
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
Pinch of salt
Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half-and-half and salt until smooth.
Chill for 1 hour, then freeze the mixture in tour ice cream maker according to the manufacturer's instructions.
Adapted from: The Perfect Scoop