A lemon ice cream recipe to ease the pain of a sudden snow storm. Summer dumped us this week. It seemed so sudden, too soon. We were all stunned
We’ve all heard horror stories, or had first hand experiences of getting dumped; sticky notes on the refrigerator, coming home to an empty closet, a voice mail message, a Dear John email message. Well how about this for an all time low: Summer sent us a text.
Sunday we were frolicking in beautiful 85 degree sunshine and then WHAM. Early Monday morning Channel 4 advised me via a text weather alert that a cold front had arrived and cold rainy weather was moving through the Denver Metro Area. Sure enough, our cool gray drippy fall cold front arrived and not an hour later came the unpredicted snow. That’s right, we had snow Monday morning in Highlands Ranch. It didn’t amount to much, I wasn’t running for the snow shovel. Not really any accumulation, just a little on the grassy areas. That’s right the green grassy areas that we had just mowed in the 85 degree sunshine on Sunday.
To cling to summer I made this delicious lemon ice cream and to ease into our cooler weather, soup seemed appropriate.
I thought my peach ice cream may have been my best ever, but this is even more wonderful-er. I found this recipe on Epicurious. I didn’t change a thing, except that I didn’t strain out the lemon zest. I though it looked pretty in there. Just like the peach ice cream, this would not completely set up. When the churning cycle was complete, it was a soft-serve consistency. It freezes beautifully when in the freezer for a while.
Fresh Creamy Lemon Ice Cream
- 1 tablespoon freshly grated lemon zest
- 1/2 cup fresh lemon juice
- 1 cup sugar
- 3 large eggs
- 2 cups half-and-half
- 1/2 teaspoon vanilla
In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.
Lemon Ice Cream…It’s What’s To Ease Us Into Our First Snow Storm