I generally hate summer weather because I’m a huge baby and I can’t stand sweating if I’m not working out or willingly entering into situations where sweating is acceptable (i.e. the beach). Humidity is a bitch and the moisture sticks to the streets which sticks to your skin and the overpowering scent of hot garbage is singed permanently inside your nostrils, yeah, that’s summer in New York City (no wonder everyone leaves). But in defense of summer as it slowly starts to fade into fall (YES!), I was thinking that the best thing about summer is the produce. Everything is growing and feels fresh and light and I wanted to make something that reflected that before cider and donuts overtake us all (I cannot wait).
I’ve had the ice cream maker attachment for my Kitchen Aid for ages and never used it for some reason. So yes, I made ice cream and yes, to make this you will need some kind of ice cream maker for this whether that be an attachment for your stand mixer like I have, a free standing machine, or an old fashioned crank canister – you’ll need something. After much internal debate, I settled on
I’ve had the ice cream maker attachment for my Kitchen Aid for ages and never used it for some reason. So you will need some kind of ice cream maker for this whether that be an attachment for your stand mixer like I have, a free standing machine, or an old fashioned crank canister – you’ll need something. After much internal debate, I settled on lemon. Not lemon sherbet, not lemon sorbet, lemon ice cream.
This recipe far exceeded my expectations for the first Kitchen Aid attachment run through. I used half heavy whipping cream and half half n’ half (whoa). This lightened it up a bit (“a bit”) along with freshly squeezed juice from 5 lemons and the zest of 4 for some tart and texture.
The key to knocking this one out of the park is to cook on medium heat slowly ensuring that all your sugar has fully dissolved. Then, let your cream mixture cool for a few hours or ideally, overnight before adding the lemon juice and sending it through the ice cream machine. The cooler the mixture, the smoother and more flavorful your ice cream results since you’ve let all those flavors sit and steep. All in all, it’s a very easy recipe. I threw together some candied lemon peels to top this off with the skin from that 5th lemon. It added a nice hit of sweet and chewy to everything.
Lemon Ice Cream w/Candied Lemon Rind
Yield 5-10 bowls
Lemon Ice Cream
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 1 1/8 cups granulated sugar
- 4 tablespoons grated lemon zest
- 3/4 cup freshly squeezed lemon juice
- 5 egg yolks
Candied Lemon Rind
- rind of 3 lemons, cut into strips
- 8 cups cold water, or as needed
- 2 cups sugar, or as needed
Lemon Ice Cream
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan and bring everything to a simmer over low heat.
- Cook and stir until sugar is dissolved (5 minutes or so).
- Remove from heat.
- Cover saucepan and allow to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat.
- Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them.
- Stir the egg mixture back into the cream mixture in the saucepan.
- Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes.
- Transfer to a large bowl, cover it and pop it in the fridge overnight.
- Stir the lemon juice into the cold ice cream mixture.
- Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. I use a Kitchen Aid attachment!
- Remove from ice cream maker and seal in an airtight container in your freezer until you're ready to eat.
Candied Lemon Rind
- Bring some water (not all 8 cups, you'll use this divided) to a boil with the lemon rind pieces.
- Once it comes to a boil, drain and repeat 2 more times.
- Add 2 more cups of water to a pan with 2 cups of sugar. Boil with lemon peel pieces until the rind is fully translucent.
- Drain and toss lemon rind pieces with additional sugar to coat.
- Lay out on wax paper to dry for a few hours.
- Store in an airtight container until you're ready to use them or top your ice cream with them.
Adapted from All Recipes: http://allrecipes.com/recipe/218156/super-lemon-ice-cream/