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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Lemon Ice Cream…It’s What’s To Ease Us Into Our First Snow Storm
Oooo that soup sounds delicious! I bet the ice cream is great, too!
Hi Lee Ann,
Thanks for you comment today on ReTorte. Added you to my feed reader!
I have a great recipe for lemon ice cream too that is just delicious.
Mmmm, lemon ice cream. That sounds/looks awesome. Maybe some paprika and/or basil in the soup? It looks like it could use some kind of herb. Is there black pepper in it? If not, there should be I think, even if just a little bit.
On that soup, I’d cut up kalamatta olives, length-wise, very small slices, put them on top like a garnish…then the spoon spreads them around for each bite.
Mmmm Kalamatta olives would have been good!
I heard ya’ll really got dumped on. Where’s Al Gore when ya need him anyway? LOL.
The lemon ice cream and the soup both lookabsolutely scumptious!
Your food offerings looked great! A combo of good cooking and good photos.. Don’t use the “S” word on me yet- Michiganders get it soon enough!
I hear ya BD! Us too, just usually not this early! I mean Alaska probably hasn’t even had snow yet! :-/