- Food: Lemon Ice-cream
- Writer: Lizzie Green
- Content-Type: Food Blog
Get ready to pucker up because I believe that greeting spring with this sweet and sour ice cream is the best way possible.
It is necessary to have an ice cream maker at this location; nevertheless, despite the fact that it requires an inconveniently large amount of storage space, ours is put to good use on a regular basis.
It is a lot of fun to experiment with different flavor combinations that you simply cannot get in a store (especially non-dairy combinations).
I can see how making ice cream from scratch would be a delightful activity for children.
Even though we don’t have any children, Jack’s reaction whenever I tell him “we’re cooking ice cream tonight” is exactly the same as a child of five years old.
He travels all over the place weighing and mixing… I take a passive role and observe. It’s really rather wonderful.
This is a really easy recipe to follow. From this vantage point, you can get as elaborate as you like with anything you want. The addition of mint, vanilla bean, or — my personal favorite — a teeny, little sprinkle of cayenne pepper to give it a touch of heat are all excellent choices.
Meyer Lemons Ice-cream
|Serves: 4 small servings|
Lemon Ice-cream Ingredients
- 1.5 cups of full-fat coconut milk (1 can)
- 1.5 tablespoons corn starch (or tapioca starch)
- ⅓ cup sugar
- zest and juice of 1 small Meyer lemon
- ⅛ teaspoon salt
- optional – crushed vanilla wafers
Lemon Ice-cream Instructions
- Corn starch should be mixed with a quarter cup of coconut milk and whisked together in a small bowl until the corn starch is completely dissolved.
- Mix in the rest of the coconut milk, the sugar, the lemon zest, the lemon juice, and a pinch of salt. Whisk again.
- Pour the mixture into the bowl of your ice cream machine, and then complete the ice cream by following the instructions provided by the manufacturer.
- Crushed vanilla wafers or any toppings of your choosing can be served on the side.
Additions deserving of special mention: Combine the shredded coconut with a pure vanilla bean and, optionally, a pinch of cayenne pepper.
Put it in the freezer for about half an hour before serving if it comes out of the ice cream maker with a consistency that is too soft.