30 January 2011

Super Lemon Ice Cream

Grading essays makes me feel like this.

Which reminds me of this

Which makes me laugh and wish that they would move back to the SAV.

But, alas, I have to get papers finished and I can't make my friends stick around forever.  Boo.

What I can do is make ice cream all weekend. (Especially since I had a pretty large supply of cream and milk and produce that wasn't going to be good for too much longer.)  So I took a quick inventory of the refrigerator, and turned to Mr. Lebovitz, the god of ice creaming.

First up, Super Lemon Ice Cream.

Now, I really love lemon, which is good because you really have to love lemon to love this ice cream--especially if you are extra dumb like I am and instead of just zesting the peel of the lemon, you instead puree the entire lemon.*  Yep, then your ice cream is going to be extra lemony. 

The funny thing is that I still liked it a lot, but that's because I like things to be uber-lemony.  I think, though, that I'm going to have to swirl it with something a little sweeter if I plan to serve this people who weren't addicted to War Heads and Cry Babies as kids.** Shoot.

Also, this whole story just proves again how much I need Cassie to move back to Savannah.  She would've known that I shouldn't puree the whole lemon (just like she knew that to knead bread one need not purr and pretend to be a cat). 

Anyway, if you're salivating just thinking about all of that lemony goodness, give this one a shot.  Follow the directions for real and let me know how that one is.  I figure that if it's good even with my huge error, then it'll be great when done correctly.

Super Lemon Ice Cream (From David Lebovitz's The Perfect Scoop)

Makes about 1 Quart (1 Liter)

2 lemons, unsprayed
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (3 lemons)
2 cups half-and-half
Tiny pinch of salt

Zest the lemons directly into a food processor or blender. Add the sugar and blend until very fine. Add the lemon juice and blend until sugar is completely dissolved. Blend in the half-and-half and salt until smooth.

Chill for 1 hour, then freeze the mixture in your ice cream maker.

*Definitely didn't realize that until I stumbled upon this blog, authored by someone who is much more educated in the language of recipes than I am. 

**I told you already on here about how on my 16th birthday I ate an entire pound of Sour Patch Kids, right?  And how my tongue was bleeding, but I continued to eat them?  Yeah, I'm super smart.  Sometimes I can't even believe that I'm allowed to teach children.


  1. I like super-lemony too! Guess I'll just have to eat some of this delicious looking ice cream...

  2. Is Reilly your dog or just a frequent visitor? I like how he and Mitch make such an odd but adorable couple.

  3. No, Reilly is my old roommate's dog, but he is here a lot because she goes out of town often for work and to visit family. We have a wonderful agreement where we take Reilly when she goes out of town, and she comes to our house and stays here with him and Mitch when we go out of town (assuming we're leaving the pup). It is really great, because we never feel guilty about leaving the dogs behind, since they love each other more than they love any of us.

    And the two dogs are really hilarious together. They make me believe in soul mates.

    Does Ein have dog buddies?

  4. Oh, and Cassie, get here for dinner and I'll serve you up some tasty frozen treats.

  5. That's awesome that you are each other's dog sitters.

    Ein likes my mom's basset hound Zach and my dad's puppy Rika (a German quailhound, which is a totally obscure hunting breed). We walk together maybe once a week.

    His best friend is my mom though. She checks on him twice a week while we're at work to help break up the week. She is his BFF because she plays fetch with him whenever she visits. My mom is awesome. And retired.



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