Lemon Cheesecake Ice Cream
I love Lemons. I especially love eating a tangy slice on its own. Its that lip puckering sour taste which makes your taste buds dance (and your eyes water..) that is so refreshing. I had never had Lemon ice cream before, so this recipe really intrigued me and the fact that it didn’t use about 10 thousand eggs like other ice cream recipes. It also doesn’t require any cooking; even better! Whilst making this ice cream, because I don’t have an ice cream maker, I constantly couldn’t resist the urge to have a taste every time I took the ice cream out of the freezer to whisk it. I think I probably ate about a third of the mix in the process. This recipe combines the zing of the Lemons with the sugary sweetness of the cream mix, to create a Lemon cheesecake taste. Its just irresistible. The melting silky texture of the ice cream contrasts against the small specks of Lemon peel, giving it a really interesting quality. My sister and I ended up snuggling up in bed with the tub and two spoons. After this I will definitely make home-made ice cream over shop bought any day!
Ingredients – Recipe adapted from Honey and Butter (makes about 1 qt.)
- Peel of 1 lemon
- 1/2 cup sugar
- 1/2 cup lemon juice, from about 3 lemons
- 1 cup double/heavy cream
- 1 cup semi-skimmed or whole milk
- pinch salt
Zest your lemon using a vegetable peeler straight into a food processor. And the sugar and blend until the lemon peel is very fine, this may take a few minutes. Add the lemon juice and blend again until the sugar has dissolved into a liquid. Blend in the cream, milk and salt until the mix is smooth. If your blender is too small for this much liquid, then just put a little bit of cream into your lemon mix until it is combined and then mix it in with the other ingredients in a medium bowl.
If using an ice cream maker: Chill for 1 hour in the fridge, and then freeze the mixture in the ice cream maker according to the manufacturer’s instructions.
If you don’t have an ice cream maker: David Lebovitz has a great how to for making ice
cream without an ice cream maker. You can skip the ice bath step as your mix isn’t hot.