Refreshing Ice Cream Recipe Perfect For A Summer BBQ
When it comes to desserts I’m more of a lemon guy. This lemon ice cream really does the trick for me. It’s creamy and tangy and full of lemon flavor without being overwhelming. I sort of think of it as lemon curd in ice cream form.
This recipe is perfect for a Summer BBQ.
Lemon Ice Cream
- 1 1/2 cups whole milk
- 3 cups heavy (whipping) cream
- Zest stripped from 2 lemons
- 1 cup sugar
- 6 large egg yolks
- 1/4 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Best Lemon Curd Recipe
Lemon curd has to be my all time favorite dessert. I spread it on toast or scones in the morning, and lately I’ve been eating it by the spoonful after dinner as a dessert. The only thing that use to bother me about lemon curd is sometimes I would get a distinctive “eggy” flavor from the curd. After reading an article in Cook’s Illustrated I learned that it’s the egg white that adds the sulfur-like flavor, so removing it would eliminate the bad taste. Immediately I decided to alter my favorite lemon curd recipe and low and behold, the very best lemon curd recipe is born!
This recipe is adapted from the Barefoot Contessa.
- 3 lemons
- 1 cup sugar
- 1/4 pound unsalted butter, room temperature
- 5 extra-large egg yolks, egg whites removed
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
It’s officially strawberry season! When I think of strawberries, I think fresh strawberry pie. Mostly because it’s super easy to make, yet totally delicious. To make it extra easy, buy a pre-made pie crust….don’t worry, I won’t tell anyone.
fresh strawberry pie in second part of post…
1 pre-made pie crust, baked according to directions
2 small baskets of fresh strawberries
2 tablespoons sugar
1 teaspoon lemon juice
for the glaze:
1 8-12oz jar strawberry preserves…the amount doesn’t have to be exact
2 tablespoons triple sec, or any other orange liquor
1 teaspoon lemon zest
Cut strawberries in half and place in a bowl with sugar and lemon juice. Let macerate for five minutes. Meanwhile, make glaze by placing all ingredients in a medium size saucepan over medium heat. Stir and combine just until preserves melt into a thick glaze.
Strain juices from bottom of bowl and combine glaze with strawberries. Dump strawberries into pre-baked pie crust. Serve with a huge dollop of fresh whipped cream!
1/2 cup Unsalted ButterSugar 1/2 CupCinammon 1/2 Cup
Prep time: Cook time: Total time: Yield: 12 Servings