Monday, July 16, 2012

Lemon Ice Cream


July is National Ice Cream month, and we've been extra patriotic this summer by eating tons and tons of creamy homemade ice cream. My current favorite is this tart and tangy lemon confection from Epicurious. I first made it last year and accidentally left out a bunch of ingredients. Oops! Needless to say, when made correctly, it is dreamy and smooth, and packs a hefty citrus punch. It makes your lips pucker and your mouth water, and by the end of your first cone, all you can think about is having another!

Lemon Ice Cream
from the June 1993 issue of Gourmet, via Epicurious

1 Tablespoon fresh lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half, divided
1/2 teaspoon vanilla

Combine lemon zest and juice, sugar, eggs, 1 cup half-and-half, and vanilla in a medium saucepan over medium heat. Heat, whisking constantly, until mixture just comes to a simmer.  Remove from heat and pour through a fine mesh strainer, pressing to get all of the liquid through. Cover with plastic wrap and chill until completely cooled. Add remaining 1 cup half-and-half, pour into the canister of an ice cream freezer, and freeze according to manufacturer's instructions. Makes about 1 quart.

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  1. I love the top photo, Lulu - it looks like you're handing us the cone!

    And, I love Lemon Ice Cream - very nicely done!

    1. Thanks Susan! And thanks to my sister Holly and her knock-out fingernails for modeling for me!

  2. Hey there! Though I come from Wordpress, I wanted you to know that I found your blog (and pinned it..and frequently lurk on it); I also nominated you for the Versatile Blogger award. :) You can read about it by stopping by my entry if you so desire. :)

  3. Hi Lulu
    I really love your blog and recipes :) thats why I wanted you to know I nominated you for the One lovely Blog and Versatile Blogger award! For further info please check my post : where I link you back :)
    Well deserved!


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