A tablespoon of freshly grated lemon zest is the ingredient that pushes this simple, no-churn ice cream into the realm of perfection. The lemon juice also plays a role as it coagulates, that is, thickens the mixture, ensuring that no churning is required for a creamy but light texture. This ice cream can be started in the evening, allowing time for a few hours of freezing, and then a brief stirring. The rest of the freezing can happen overnight.
Ingredients
makes about a litre, adapted from Dori Sanders
Put sugar, zest, juice, and salt in a large mixing bowl. Whisk till blended.
Pour milk and cream into a measuring pitcher/cup/jug. Whisk to blend and add gradually, all the while whisking, to the zest/juice mixture. Whisk for about two minutes or until you can't hear or feel the sugar scraping against the bottom of the bowl.
Pour into a square, metal cake pan or in my case a rectangular metal bread pan. Cover tightly with foil and freeze. After three hours, uncover and stir, making sure you scrape off the frozen parts adhering to the sides and corners of the pan. Recover and refreeze until it is firm which took about three hours for my freezer. Any surplus can be stored in a lidded, plastic container in the freezer.
Spread a thick layer on the bottom of a split muffin and top with the other half. Sprinkle with fresh blueberries.
It melts fairly fast which is a delight as it soaks the muffin with all its delectable glory.
Don't hesitate to scoop out more ice cream in order to do justice to the rest of the muffin!
À la prochaine!
Ingredients
makes about a litre, adapted from Dori Sanders
- Lemon zest, finely grated, 1 T
- Lemon juice, freshly squeezed, 1/4 cup (60g) (from about 2 lemons)
- Sugar, 1 cup (200g)
- Salt, big pinch
- Heavy cream, 1 cup (235g)
- Whole milk, 1 cup (245g)
- Blueberry cake muffins (my recipe is here)
- Fresh blueberries for garnishing
The zest which is just the yellow part (be careful not to include the white underpart) needs to be finely grated or minced so its presence is hardly detected, except as refreshing bits of goodness.
Put sugar, zest, juice, and salt in a large mixing bowl. Whisk till blended.
Pour milk and cream into a measuring pitcher/cup/jug. Whisk to blend and add gradually, all the while whisking, to the zest/juice mixture. Whisk for about two minutes or until you can't hear or feel the sugar scraping against the bottom of the bowl.
Pour into a square, metal cake pan or in my case a rectangular metal bread pan. Cover tightly with foil and freeze. After three hours, uncover and stir, making sure you scrape off the frozen parts adhering to the sides and corners of the pan. Recover and refreeze until it is firm which took about three hours for my freezer. Any surplus can be stored in a lidded, plastic container in the freezer.
Spread a thick layer on the bottom of a split muffin and top with the other half. Sprinkle with fresh blueberries.
It melts fairly fast which is a delight as it soaks the muffin with all its delectable glory.
Don't hesitate to scoop out more ice cream in order to do justice to the rest of the muffin!
À la prochaine!
