Lynne's Stirred Lemon Ice Cream
Prep time:
Cook time:
Total time:
Yield: Serves 8 to 10
When our great-grandparents didn't want to bother with the mess and fuss of doing ice cream in hand-cranked ice cream freezers, they used ice cube trays and did this stirred version. No equipment needed and the ice cream tastes just swell.
Categories:
Ingredients
- 6 tablespoons fresh lemon juice (or to taste), about 3 lemons
- 4 teaspoons grated lemon zest (colored part of the rind)
- 1/4 teaspoon salt
- 2 cups sugar
- 4 cups heavy cream (if possible organic and not ultra pasteurized)
Similar Recipes
Latest Recipes
Instructions
- 1. In a shallow plastic container with a lid, stir together the lemon juice, zest, salt, and sugar. Gradually stir in the cream until mixture is smooth. Taste for sweet tart contrast. It should be sharp since freezing mutes flavors. Adjust lemon/sugar balance as necessary.
- 2. Cover and freeze about an hour. Once rim of the ice cream freezes, stir it into the center of the cream. Repeat two to three times more, waiting about an hour between checks. Final result should be a frozen yet creamy consistency.
- 3. To do ahead, let the ice cream freeze solid, then break it up and refreeze, stirring every 30 minutes for an hour or so.
- 4. Serve with a scoop or large spoon. Fresh fruit it a good topping. Create a Summer Galette by scooping onto ginger snaps, finishing with a few pieces of candied ginger and sliced nectarines.
Sponsor Become a sponsor
Sponsor Become a sponsor
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
