This recipe is a work in progress. It needs a lot of lemon flavor and creamy milk products. Taste it before you freeze it to make sure it’s lemony enough. It’s worth some experimentation because it is delicious!!
1 teaspoon lemon zest, from 1 lemon (use more, used two lemons but they were not huge)
¼ cup + 2 tablespoons freshly squeezed lemon juice (from about 3 lemons) (at least ½ cup probably – used juice of 5 lemons but they weren’t huge)
1 cup sugar
⅛ teaspoon salt
2 cups half & half (used 1 cup heavy cream and 1 cup whole milk)
Try adding a little vanilla
INSTRUCTIONS
In a large bowl, whisk together the lemon zest, lemon juice, sugar, and salt. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes.
Pour the mixture into a shallow container, such as an 8-inch cake pan and cover with plastic wrap. Freeze until the mixture is solid around the edges yet still mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more. Once firm, scoop into chilled bowls to serve.
Make-Ahead Instructions: The lemon ice will keep for about 1 week in the freezer.
Starting point here: https://www.onceuponachef.com/recipes/lemon-ice.html
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