Homemade ice cream is a dessert that is hard to beat. As a child, my mom would make a batch every summer. It was an event in which I had serious responsibility. I was the one who sat on the ice cream maker while my mom churned away making our delicious summer treat. It brings back fond memories of us laughing while creating something together. It doesn’t get much better than that – or does it? Depending on how you look at it, things have gotten better, specifically with the invention of the automatic ice cream maker. While modern day mother-daughter’s will have to think of new ways to make summer memories, and will no longer be able to build strong biceps while churning away at ice cream, I think this little appliance is a great step forward.
I am not a trendy kitchen gadget or appliance girl. I have never seen the appeal of having kitchen cupboards full of appliances that I will never use. For example, when my sister was getting married and registered for a quesadilla maker, I couldn’t understand what that meant. I thought, can’t I just make a quesadilla in a pan? Am I less of a wife for not owning this appliance? I gave her a lot of grief for that (sorry sissy), but hey, if she uses it, that’s all that counts. My point is, I have never purchased an ice cream maker because I did not want to be one of those consumers who jumped on the bandwagon. Who reading this owns a bread maker you use all the time? My point exactly.
I finally caved in and purchased an ice cream maker. I love ice cream and I love being creative with flavors and recipes so I thought the small investment was worth it. Who knows how long my fascination with this little appliance will last (keep your eye out for the Craig’s List ad soon), but for now I’m excited and happy.
This summer I’ve been obsessed with lemons. They are very abundant in California right now and are bright and beautiful and add so much to every recipe you use them in. I had an abundance of them in my kitchen because I can’t stop myself from purchasing large amounts of these little beauties every time I visit the market. Lemon ice cream sounded like the perfect summer treat.
- 3 cups heavy whipping cream
- 1 cup whole milk
- 1 1/4 cups sugar, divided
- 1 tablespoon (packed) finely grated lemon peel
- 8 large egg yolks
- 5 tablespoons fresh lemon juice
- Special equipment: Ice Cream Maker
- Combine heavy whipping cream, whole milk, 1 cup sugar and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
- Whisk egg yolks, fresh lemon juice and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant read thermometer inserted into mixture registers 170℉ to 175℉, about 5 minutes (do not boil). strain custard into clean bowl; cover and chill until cold, about 3 hours.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm.
- Yields approximately 6 cups.