While in Salt Lake City for Quilt Market we enjoyed a wonderful meal at Cucina Toscana.
There was a couple dining at the table next to us who were regulars there and since they were celebrating a birthday they asked the chef to select their menu. Their only request was that they have the Lemon Ice Cream for dessert. Following their lead we ordered it too. (Actually we ordered cannoli, tiramisu, creme brulee and lemon ice cream and four spoons, but that's not important).
What is important is that the minute I took that first bite of the ice cream I knew I'd had something like it before.
When we got home I went though my mother's recipe box.
There it was in her hand writing, complete with stains, aged corners, and corrections
Mom's Lemon Velvet Ice Cream.
I used seven lemons - their rind and juice. The result is sweet and tart all in one refreshing bite. A great light summer dessert that tastes like a lemon drop - the candy not the martini. Now that you mention it, I wonder if you could freeze vodka in there...hummm, oh, never mind.
I thought I might add vanilla to mom's recipe but at the last minute changed my mind so just pretend it's not in the following photo.
Her recipe calls for evaporated milk and I used fat free evaporated milk (by accident) and 2% milk instead of whole milk (because that's all I had). The result was a bit lighter but still rich and creamy.
Pour the half and half into a mixing bowl and add the two and a half cups of sugar. Mix to dissolve the sugar.
Grate the zest of seven lemons being careful not to get the bitter white part.
This unpleasant task was made a bit more enjoyable with my Eiffel Tower grater - a cheesy souvenir from a resent trip to Paris. Zee zester es magnifique. Oui?
Combine the milk and lemon zest and juice with the half and half and sugar then pour the mixture into the ice cream maker. Freeze as directed.
Dear Mr Cuisinart:
Thank you for leaving a handy opening at the top of your ice cream maker. It sure comes in handy for checking the progress and deliciousness of my ice cream! (I don't think I want any dinner after all that "checking").
If you look carefully you can see the lemon zest in the ice cream.
Lemon Velvet Ice Cream
2 1/2 cups sugar
7 lemons - zest and juice
1 Qt half and half
6 oz evaporated milk
6 oz whole milk
Mix to dissolve the sugar in half and half then combine all ingredients and freeze.
serves one (just kidding)
Okay people go make some ice cream and make some memories or relive some.
Encourage one another,
If you have a favorite recipe for frozen yogurt or ice cream I'd sure love to hear from you. Heaven knows my thighs aren't dimpled enough already!