Food You Can Eat: Lemon Extravaganza!

This is a great dessert for hot weather. I offered the lemon cake recipe here. The no-churn lemon ice cream is a bonus addition.

Lemon Ice Cream

Ingredients:

1 tablespoon finely grated lemon zest

1/4 cup freshly squeezed lemon juice (from about 2 lemons)

1 cup sugar

1/8 teaspoon fine sea salt

2 cups heavy cream

Sprig of lavender

Directions:

Whisk together the lemon zest and juice, the sugar, and salt in a large bowl. In another bowl, whisk together the cream and pour into the lemon and sugar mixture, continuing to whisk until the sugar dissolves. I used an electric beater, it worked fine. Pour the ice cream mixture into an 8-inch square metal baking pan, cover tightly with aluminum foil, and freeze about 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. If you like, garnish with a sprig of lavender for pretty. That’s it – easy and delicious.

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About Elliecoo 493 Articles
Four dogs, one partner. The dogs win.

9 Comments

  1. I love lemons and the fruit & veg man has them in abundance and they don’t cost $12 a piece, at least not yet. Suffering from dipsomania as I do, I have a batch of limoncello fermenting away at the bottom of my closet and I’ve made an absurdly large pitcher of homemade lemonade. I don’t really like gin all that much, that’s more Better Half’s thing, but if you mix gin and lemonade you create something called London Lemonade. How the drink got that name doesn’t really need explanation, I don’t think.

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