You may have noticed the creamy, luscious yellow-flecked accompaniment on my last post – evidence that my ice cream obsession has not yet passed. We still haven’t made it through the last batch, but the farm share lemons from a couple of weeks ago were yelling at me from the fruit bowl. Soft, beginning to wrinkle and heavy with juice, they were jealous of the attention that all these apricots were getting, and begged to be used.
I’m a giver, really.
Fresh Lemon Ice Cream from The Perfect Scoop by David Lebovitz
2 lemons, unsprayed (organic)
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
2 cups 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 one hour, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Yum – this is definitely my favorite ice cream yet. It’s smooth and light, and the most refreshing touch of tartness – the perfect summer cone.
Not even close to fair! Lemons are perhaps my favorite fruit. When growing up in an older part of Chula Vista, we had two HUGE meyer lemon trees that produced like crazy. I tried growing a couple at this house but they became infested with scales. Boo. Perhaps I should try again… now that I have a recipe for them 🙂
OMG. Now I have to get an ice cream maker.
lotus – we have a dwaft meyer tree that hasn’t quite made it yet, but luckily Be Wise is coming through for us this summer! I also have been known to scout out neighbors with citrus trees and make fast friends 🙂
lavonne – True story – the ice cream maker is now my most-used appliance. You’ve got to get one – they’re like $20, and bring lots of smiles. Hook it up and get the cones going!