Lemon Ice Cream Recipe For National Lemon Month - The Nibble Webzine Of Food Adventures Lemon Ice Cream Recipe For National Lemon Month
 
 
 
 
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Lemon Ice Cream Recipe For National Lemon Month


[1] Homemade lemon ice cream, from the gifted hands of The Baker Chick (photos #1 and #2 and recipe © The Baker Chick).


[2] You’ll need a quart container to hold the ice cream.

Berry Compote
[3] Top with blueberry compote or raspberry sauce. Here’s the compote recipe.

Meyer Lemons
[4] We tried the recipe with Meyer lemons*, which are sweeter and actually have more lemon flavor than the standard Bearss and Lisbon supermarket lemon varieties (photos #3 and #4) © Good Eggs).

 

June is National Lemon Month. We have a delicious lemon ice cream recipe for you below.

This is not the only lemon “holiday.” Here’s the lineup:
 
 
LEMON FOOD HOLIDAYS

  • National Lemon Chiffon Cake Day on March 29th
  • National Lemon Month is June
  • National Lemonade Day is August 20th
  • National Lemon Juice Day August 29th
  • National Lemon Meringue Pie Day is August 15th
  • National Lemon Bar Day is October 15th
  • National Lemon Cream Pie Day is November 29th
  •  
    And who knows what’s next on the horizon. We vote for lemon bars, lemon pound cake and lemon sorbet.
     
     
    WHO DECIDES ON FOOD HOLIDAYS

    Food holidays are just a drop in the bucket. Prior to the Internet, special observance days (“holidays”)—from National Kazoo Day to World Meteorology Day—were declared officially by governments: local, state and our Congress.

    A book, Chase’s Calendar Of Events, published by McGraw Hill, served as an official compendium of holidays worldwide. You could also apply to Chase’s to create an official “event day.”

    Here’s how it works.

    But with blogging and social media, people who didn’t know the rules simply declared whatever holidays they wished, and the holidays went viral.

    The first food holiday we remember as such is World Nutella Day, declared on February 5, 2007 by a blogger named Sara Rosso, who wanted to share her favorite spread to her friends.

    And the floodgates opened.

     
    RECIPE: LEMON ICE CREAMHead to her website: You’ll want to make every recipe.

    Ingredients

  • Zest of 3 lemons, finely grated*
  • 1/2 cup fresh lemon juice*
  • 3/4 cup sugar or 2/3 cup agave nectar
  • 4 egg yolks
  • Pinch of salt
  • 1 cup milk
  • 2 cups heavy cream
  •  
    Preparation

    1. BEAT the egg yolks slightly in a large bowl, to break them up.

    2. HEAT the heavy cream, milk and sugar to a simmer in a large, heavy saucepan. Slowly pour the hot the milk mixture over the eggs and return the combined mixture to the saucepan.

    3. SLOWLY COOK on medium heat until the mixture coats the back of a spoon. Stir in the lemon juice and zest.

    4. REFRIGERATE for several hours. Freeze for an extra hour or two if you like your ice cream a little firmer.

    5. CHURN in your ice cream maker according to the manufacturer’s directions.

    May we suggest a lemon ice cream sundae with raspberry sauce or blueberry compote (photo #3), with garnishes of mascarpone (instead of whipped cream) and pistachio nuts?
     
     
    > THE HISTORY OF ICE CREAM

    > THE DIFFERENT TYPES OF ICE CREAM & FROZEN DESSERTS

    > THE HISTORY OF LEMONS


    > THE DIFFERENT TYPES OF LEMONS

     
     
    ________________

    *We used the sweeter, less acidic Meyer lemons (photo #4).

     

      

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