AMAZING LEMON ICE CREAM FROM FOOD STORAGE!!!
You believed that?
So here’s the whole truth. My sisters served this fresh lemon ice cream at a family wedding shower a couple of weeks ago. EVERYONE agreed it was fantastic. And besides tasting amazing, it turns out that this recipe is easy to make.
Now, I’ve never made ice cream before but this turned out perfect, even for ME! I piled on sweetened raspberries but you totally don’t need to do that. Like really good creme brulee, this lemon ice cream is perfect all by itself.
Fresh Ingredients
1/2 cup lemon juice (freshly squeezed)
2 tablespoons lemon peel zest
1 quart half and half or whole milk
Storage Ingredients
2 cups sugar
rock salt
(These are the exact instructions I received from my sis.) (She thinks she’s soooooo smart.)
ah well… hmmm … didn’t come with any instructions. You just follow the instructions on the ice cream maker. (super helpful for someone like me) But basically, you combine all the ingredients in the ice cream can, (I mixed it in a separate bowl) stir for a minute so the sugar is mixed into the liquid. Then you put the paddle in the can, and the can in the ice cream maker. Layer ice and rock salt all the way up surrounding the can, and turn it on. I think you’re supposed to whistle the whole time it’s turning. (she’s killin’ me) When it gets thick enough to stop the turning, you just turn it off, and hard-freeze in the freezer.
Dear friends. Can you hear me? Look into my eyes.
YOU SHOULD TRY THIS RECIPE.
TONIGHT.
August 9th, 2010 at 10:03 pm
Mmmm. I’ve been thinking about getting an ice cream maker. This just might push me over the edge…
August 10th, 2010 at 2:49 pm
Tell me which one you settle on!!!
friend, Liesa
…after YOU do all the shopping/price comparisons. As always, your awesome
August 12th, 2010 at 8:56 am
YUM! This sounds sooooo goooood. I am a lemon lover; lemon cookies, lemon pie, lemon muffins (from sweet tomato), lemon chicken and so on and so forth. I think I may have to give it a try this weekend and serve it with a yummy cookie of some kind.
Thanks Liesa!
(to bad powdered milk dosen’t have enough fat, otherwise this would be a great recipe to try using it in)
August 12th, 2010 at 11:02 am
That’s exactly what I was thinking Kris. I have a friend that uses Country Cream powdered milk and she is able to produce wonderful yogurt. I wish Venna would try this recipe with her powdered milk.
Have you ever been to Spoon Me? They use powdered milk in their frozen yogurt and it’s my all time favorite.
If I get brave I’ll give powdered milk a try and let you know.
August 12th, 2010 at 2:04 pm
Megan has been to Spoon Me but I have not. I guess a question to ask is does the country cream have a higher fat content than the stuff you get from the dry pack cannery and how would you convert the recipe to use yogurt rather than the half and half or whole milk?
Inquiring minds want to know!
August 12th, 2010 at 9:36 pm
Hmmm. All I know is that the country cream brand has a very fresh, milk like, flavor. “Country Cream” My plan would be to mix only a slightly more concentrated, similar to half and half, blend and then just go for it. No yogurt required.
(Don’t worry, lots of people have trouble following my line of thinking… )
September 2nd, 2010 at 7:16 pm
Yum!!! This sounds sooooo good!
September 3rd, 2010 at 12:07 pm
You should try it Sarah!
September 7th, 2010 at 9:28 pm
Just finished a bowl of this! DEE-LISH!! I used whole milk and it has a sherbet kind of texture. It is so good. As for the ice cream maker, I got one from my mother in law’s basement storage room. 30 years old but bargain priced.