Lemon Ice Cream

As summer emits its last gasp, I’m trying to make the most of my beloved ice cream maker. New England seems to already have turned the corner from hazy summer to early fall. Those of you in more southerly climes probably can’t imagine how quickly and sharply the seasons turn the corner up here; one can literally go from all shorts and tee shirts to sweaters and fleece in the space of a fortnight.

I’d say I’m envious of those in warmer climes, but I’m actually looking forward to breaking out my cozy sweaters, plaid skirts, and tights. I always feel that way for about the first two weeks’ worth of chilly weather – and then I long for summer.

Since lemons are seasonal to winter, those of you in the very far south (hello, Florida!) could make this a year-round delight. It’s delicious – sweet-tart, lemony, and smooth as velvet on the palate. Usually, I prefer my ice cream with lots of add-ins, but this is simple perfection that requires no embellishment to delight.

Lemon Ice Cream
Adapted from Taste of Home
1 cup half and half
½ cup sugar (plus slightly more to taste if it’s too tart for you
4 egg yolks, lightly beaten
2 tablespoons grated lemon peel
¼ cup plus two teaspoons fresh lemon juice (from zested lemons)
1-2 teaspoons vanilla (optional but nice)
2 tablespoons malted milk powder (also optional, but I think it adds something)

In a small heavy saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes; alternately, cover and refrigerate for several hours or overnight.

Once chilled, prepare according to your ice cream maker’s manufacturers instructions.

Makes about a quart.

Printable recipe here.