Lemon Ice Cream

I’ve been in a citrus kind of mood these days, it seems. It’s hard to escape in the summer through–tart can be so refreshing in this heat. This recipe definitely delivers on tart and refreshing. It’s probably the most sour thing I enjoy.

As far as ice cream recipes go, this one is a bit different from what I’m used to. What first struck me was that it is an ice cream–so there’s dairy in it–as opposed to a lemon sorbet. Seemed like it’d be an interesting texture to try out, and I wasn’t disappointed. With the cooking and the chilling, this ends up being a two day recipe, but it’s worth the wait.

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Start by mixing the heavy cream, milk, sugar, and lemon zest. Fancy zesters make this a lot prettier than cutting flakes off with your knife, but the most important thing is to make sure they’re sizes that you don’t mind eating. Once the sugar has melted and the mixture has had a chance to steep off the heat, put it back on the heat and bring to a simmer. While that’s going, separate the eggs and beat the yolks in a separate bowl. To help temper the process, don’t add the eggs to the mix, instead, slowly incorporate some of the hot mixture into the yolks, tablespoons at a time. Once it’s to temperature, add the egg mix back into the pot and let it all cook for about 10 more minutes. Now comes the patience: cool, cover and chill overnight.

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On the morrow, add the lemon juice to the mix. Once it’s ready, behold the wonder of an ice cream machine at work while you anticipate the creamy tang of the ice cream you wish you were already eating.

It came out of my machine too soft, so I had to freeze it for a few hours before I could really enjoy it, but that extra wait was worth it. If you’re interested in exploring toppings or mix-ins, I highly recommend considering crumbled madeleines.

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Lemon Ice Cream (this is for a 2 quart ice cream maker)

1 cup heavy whipping cream

1/2 cup whole milk

1/2 cup and 1 tbs sugar

1 – 3 lemons’ worth of zest

2 1/2 egg yolks (you can do it!)

1/4 cup and 2 tbs lemon juice

  1. In a saucepan, combine cream, milk, sugar, and zest, let simmer over low heat. Cook until sugar is dissolved, then remove from heat. Cover and let steep for 10 minutes.
  2. Remove lid and bring mixture to a simmer.
  3. Meanwhile, separate the eggs and whisk the yolks in a separate bowl.
  4. Very slowly, ie tablespoons at a time, add some of the warm mixture to the eggs. This is to temper the eggs while avoiding cooking them.
  5. Once tempered, add egg mix into saucepan. Stir and cook over low heat until mixture thickens, about 5 – 10 minutes.
  6. Remove from heat, cool, and refrigerate overnight in a covered container.
  7. THE NEXT DAY: add the lemon juice to the mixture and stir, then pour into ice cream maker as per it’s instructions.
  8. Either eat and enjoy right away, or freeze for a little to enjoy slightly later.

 

Avocado Ice Cream

I’d been wanting to make this for so long, and one glorious day, avocados were on sale.

 

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And with Texas summer, ice cream couldn’t be denied. So I finally tried it out. There are a couple variations out there, so it took me a while to decide how to go for it. In the end, something close to plain avocado won out. I figured, it’d be the best way to help me experiment more, since that way, I’d end up leaving an open door for more ice cream. There should definitely be more ice cream this summer. I need to make that ice cream maker sing!

The ingredients were pretty basic:

3 large Avocados
1.5 cup Milk
.5 cup Sugar
1 cup Cream
1-2 Juiced Limes

Since I don’t have a blender or food processor, I relied on a potato masher to “purée” the avocados. Despite a few small chunks, I was happy with the results.

 

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I was a little nervous about mixing the lime and the dairy, but incorporating the lime in thoroughly before adding the milk avoided any issues. A pretty heavy duty whisk will help with the mixing, if you get tired of using the potato masher. Stir it all up, chill according to your ice cream maker’s instructions (about 4 hours), then mix!

 

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This one’s pretty basic, in that you can swap things our pretty easily from this recipe and make something very different. I’ve got a couple more ideas this summer that’ll be even more interesting.

 

Avocado Ice Cream:

1. Mush avocados in a big enough bowl to hold all the ingredients.

2. Squeeze 2lbs lime juice into the avocados.

3.  Mix thoroughly!

4. Add milk, sugar and cream.

5. Mix even more!

6. Chill for 4 hours

7. Make with your ice cream maker.

Peach Ice Cream

I didn’t make this recipe up myself, it came from Martha Stewart. For the most part. We did make some changes, but they were very minimal.

Here’s what you need (aside from an ice cream maker):
3-4 large ripe peaches
1 tbs lemon juice
1/2 cup sugar
1/4 cup sugar
1/2 cup milk
1/2 tsp vanilla extract
1 egg
1 yolk
1 cup and 1 tbs heavy whipping cream

This is one of those things you can definitely have going on in the background; there’s a lot of waiting. The first thing you need to do is cut up the peaches. Honestly, the smaller the better, but we didn’t worry to much and eventually resorted to the blender. Then, combine the peaches, lemon juice, and only 1/2 cup of the sugar in a bowl and let it sit for 2 hours.

See what I mean about waiting–and that’s not even all of it.

When that’s done, it’s time to add the vanilla and milk. At this point you can either blend it or potato mash it. Turns out mom conveniently didn’t have a potato masher, so…

Then let that sit for another half hour.

After that, beat the egg and yolk with an electric mixer until they’re well mixed, then add the rest of the sugar (1/4 cup). When that’s all nice and blended, add in the creamy peach mixture.

While that’s finishing up, have a friend prepare the ice cream maker. (You’ll know it’s ready when the penguin shows up.)

Then when everything’s just right, pour the pre-ice cream into the ice cream maker and let it make for a couple hours until it’s done.

We made whipped cream to go with it using the leftover cream. It was super good and yummy.

And as per Martha‘s recommendations, serve in a goblet.

And this recipe works really well for all sorts of fruit, we’ve tried it with different kinds and none have disappointed.

Peach-stravaganza!

Though I don’t have pictures of everything (my camera broke part way through the trip and I haven’t been able to recover all the pictures) I’ll tell you about everything we made with mom’s peaches.

First of all, grilling peaches is awesome. We cut them in half and pitted them, then made a sauce with honey, water, and soy sauce to flavor them, then grilled them until they got soft. Sooo good. Especially with tuna (I love tuna and fruit together–apple tuna sushi is great).

(No picture for the moment, unfortunately)

We made four fresh fruit tarts.

Peach ice cream is one of the best fresh fruit ice creams you can make. It’s almost like they’re naturally creamy.

We always make cobbler with my grandma. Normally we use blueberries, but the peaches were too bountiful to not cook with.

And then, for something new, we made jam.

We also made a yummy salad and salad dressing with the peaches that was similar to the berry salad we made earlier in the summer.

I think that was everything we came up with, but my memory’s not so good without pictures to remind me. That’s why I take so many pictures. (If you knew me in real life, you’d know what I’m talking about.)

But! We’re going to have a similar situation next year, assuming the tree survives the hurricane season and the coming winter. There’s also going to be plums, which seem harder to deal with, according to me. So give me ideas!

Instant Food

Normally I’m not that big a fan of instant food–I figure if you’re going to eat, you should make it worth it and eat something awesome, but things are different when more than half your things are in boxes. So I figured I’d write a post about the different instant foods I tried out before my kitchen was all the way unpacked.

The first thing I tried (and can’t find pictures of) was a frozen make-it-yourself orange chicken dish. It was neat because you actually were supposed to cook it in a skillet, not the mircowave, and the ingredients were separated for you to throw in like you normally would while cooking. The only thing that was done for you was the frying of the chicken. It came out really tasty, but a little too much for two people, but hooray for leftovers!

The next interesting one I tried was a prepackaged paella. Sounds weird, right? I’ve had real paella before, so I wasn’t even going to consider boxed paella until it was highly recommended to me by a customer.

It comes with seasoned rice and canned seafood.

And like the orange chicken, you cook it in a single skillet, all you need to add is water and stir a little. Overall, I liked the taste, but the mussels were a really weird, almost crumbly texture, so that made me kind of sad because mussels are normally super tasty. So I wouldn’t necessarily recommend it considering it was about $5 and that you can get a similar tasting rice for around a dollar:

Then there’s also the really simple stuff.

Grilled cheese sandwiches. Oh yeah.

I’ve made a few other things too, like butterkase-fontina fondue with chicken, apples, and bread for dipping, pudding (which I’ll be writing about later), and some more upgraded pasta. So I’ve found out that even if most of your stuff disappeared one day, there’s still plenty to cook.