I received this book for Christmas in December and this is the first time I am using it to actually make something! The author, David Lebovitz, actually has a great blog about food in general. He is currently living in Paris and conducts food tours, book signings, etc. I would love to go on one of these food tours, but they cost over $3500 per person, double occupancy!
Since I had a lot of lemons left (after making the lemon ice cream sandwiches), I decided to make some lemon ice cream from David's book. This ice cream is refreshingly lemony, light, and perfect for a hot summer day. Plus, it's easy to make since it does not involve any eggs or any cooking.
½ cup lemon juice (I squeezed 3 lemons)
2 cups half & half
½ cup sugar
Step 1: zest 1 whole lemon directly into a food processor (or blender).
Step 2: Add sugar and process until the lemon zest is really fine.
Step 3: Add lemon juice and mix until the sugar is dissolved.
Step 4: Add a pinch of salt.
Step 5: Add half & half and mix together.
Step 6: Chill for about an hour
Step 7: Freeze in ice cream maker according to the manufacturer's instructions. I personally use a Lello Gelato Pro, which I love since it has its own condenser. That just means you can make ice cream any time you want on a whim since you don't have to worry about freezing a big canister the night before. It is a bit expensive though. If you want, you can consider the Lello Gelato Junior, which still has its own condenser but just can't make as much ice cream at once.
Now you can serve it in a lemon shell for fun!
Or a martini glass. 🙂
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