Lemon Ice Cream

ice cream lemonThis recipe comes from the late Barbara Tropp, chef/owner of the China Moon Cafe in San Francisco, author of several cookbooks and the Mother of Fusion Cooking. She died in 2001 from ovarian cancer.

Lemon ice cream awakens the taste buds. Preparation of this version is very simple as there are no eggs or cooking involved and it just takes a spin in the food processor to get it ready.

The original recipe called for 1 1/8 cups lemon juice but I found dividing that in half didn’t make it lemony enough so I bumped the juice up to 2/3 cups.

Lemon Ice Cream


3 or so lemons (you need 2/3 cups juice)
1 cup sugar
2 cups half and half
1 pinch salt

Wash lemons and remove skin with a sharp peeler, taking care not to remove the bitter white pith. Peel as many lemons as needed to obtain 2/3 cups juice.

Put the peel and sugar in a food processor and process until the sugar is slightly liquid, about 3 to 5 minutes depending on the sharpness of the steel blade. Pour in the lemon juice and pulse several times to combine. Scrape the mixture into a glass or stainless steel mixing bowl (don’t use aluminum as the lemon juice will then taste funny). Add half and half and salt and whisk to combine. Set aside for 30 minutes, stirring every 10 minutes to allow mixture to thicken and dissolve the sugar. At this point the mixture may be sealed in an airtight container and refrigerated for up to 3 days. In any event, the mixture should cool in the refrigerator for at least 2 hours before turning it into ice cream.

Freeze in an ice cream maker according to the manufacturer’s instructions. Firm in the freezer for several hours before serving. For longest lasting flavor, cover the top of the ice cream with plastic wrap placed directly on the surface. Allow to soften slightly before serving.

 

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