This recipe (adapted from Gourmet) forms part of another – Frozen Lemon Gingersnap Pie – which I will share with you in another post. There’s something so quintessentially summer whenever lemons are mentioned in a recipe, making any day of the year sunny. Flavored shaved ice (precursor to ice cream) has been used for thousands of years. In China, a frozen mixture of milk and rice was used as far back as 200 BC (ref: BBC, October 26, 2009). Roman Emperor Nero had ice brought down from the mountains and combined it with fruit. Arabs used milk rather than fruit juices in their ice cream. In the 10th century ice cream was being made throughout the Arab cities. They used milk or cream and sometimes yogurt flavored with rose water, dried fruits and nuts.
I love trying different flavors but this lemon ice cream has to be the best one I have savored in a very long time.
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup plus 2 tablespoons sugar
- 4 teaspoons finely grated fresh lemon zest
- 1/8 teaspoon salt
- 6 large egg yolks
- 2/3 cup fresh lemon juice