February 13, 2012

Lemon Ice Cream

 I know, I know.  This is one of those recipe's you would make this summer but certainly not in the throws of winter.  Here's the thing.  It's not very winter like here.  Well, at least it hasn't been up until recently and I've still got my fingers crossed for snow.  We'll see.

Who am I kidding, I'll eat ice cream year round.

Just being honest.

Save this recipe for this summer if you'd like, it's very refreshing, perfectly lemony, and lovely sandwiched between two gingersnap cookies.

 Here's a tip about the sandwich variety.  Make your sandwiches and put them in an airtight container in the freezer for a while.  The cookies tend to be quite crunchy and they soften a bit in the freezer.

Lemon Ice Cream
Recipe found at Epicurious here

1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla

In a saucepan, combine the zest, lemon juice, sugar and eggs and whisk until smooth.  Add 1 Cup of the cream and whisking constantly bring to a simmer.  Remove from the heat and strain through a fine mesh sieve and then let cool to room temperature.  Refrigerate until cold.  When cold, add the remaining 1 cup of half and half and vanilla and process in your ice cream maker according to the manufacturers instructions. 

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