If it were not for Molly Moon Ice Cream Boutique and my husband's adventuresome palate, I would have never tried the Lemon Ice Cream. And it turns out sadly, a lot of other people probably had the same reaction I did at the thought of lemon ice cream. Yuck! Not sweet enough! Au contrare! It is so amazing that after it's disappearance due to it's unpopularity at Molly's, I simply HAD TO buy an ice cream maker and find me a recipe to keep a supply on hand at all times.
Fresh Lemon Ice Cream
3/4 cups granulated sugar
2 lemons, zested
2 cups whole milk
2 cups heavy cream
8 egg yolks
In a saucepan, combine lemon zest, milk, and cream. Bring to a boil. Remove from heat and steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly return the egg mixture to the remaining hot cream mixture. Simmer over low heat for 4 minutes, stirring occasionally. Remove from heat and cool completely in the fridge. Strain the mixture. Add mixture to your ice cream maker, and follow manufacturers' direction. Have fun!
For more of Molly's gourmet ice cream, you can go to 1622 1/2 45th Street, Wallingford, Seattle. Yes, I am shamelessly advertising for her. Good things should always be passed on. http://www.mollymoonicecream.com/
2 comments:
Woooo! This actually sounds great on paper. I'm going to make this for the weekend when the MotH's parents come over for lunch. Haha! With what I already have planned (vanilla bean, watermelon sorbet and double chocolate) you'd think they were coming over for a gelato party!
And who is the little girl? She looks like she's having a blast!
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