I guess that I am out of luck right now. Things just are not going the way I planned them to. I have had a series of terrible days (I guess that actually it’s been a few weeks). The other day, I even got run over by a blind man who repeatedly hit me with his walking stick, which eventually got caught in the straps of my bag, all while he continued to move forward towards the metro exit (this was actually really funny, but in the moment, it was quite sad). Needless to say, I have a lot of lemons to deal with. Still not making lemonade with them. Instead, I made lemon ice cream! Unconventional ice cream flavor, but I had a hankering for something tart.
So, I borrowed my mom’s Krups ice cream maker for the job. I inspired my creation from 2 recipes: the Gourmet magazine lemon ice cream recipe from June 1993, and David Lebovitz’s vanilla ice cream recipe, which uses egg yolks instead of whole eggs. This turned out to be a winning combination, if you ask me! I was eating it straight out of the ice cream maker because I couldn’t hold back! (I know this is a terrible photo, but I just had to photograph my ice cream as it churned away in the machine!). I guess the end result is a sherbet-like ice cream. It’s yummy.
Here’s the recipe that resulted from the combination of the two recipes.
Lemon ice cream
- zest of 1 lemon
- 1/2 cup lemon juice approximately the juice of 2 lemons
- 3/4 cup sugar
- 2 cups 15% cream divided
- 1 cup 1% milk
- pinch of salt
- 5 egg yolks
- Freeze the ice cream drum in the freezer for a good 24 hours before attempting to make ice cream.
- Whisk together the lemon zest, juice, sugar, 1 cup of 15% cream, milk, salt and egg yolks in a medium saucepan.
- Heat on stove on medium heat and bring it just to a simmer.
- Strain through a fine strainer, squeezing the custard out of the zest.
- Set aside to cool. Then refrigerate several hours to cool completely (if not overnight).
- Place the frozen drum on the ice cream maker, and assemble according to instructions.
- Turn on the ice cream maker, and pour in the custard (it may be a little curdled, but that’s okay because the ice cream maker will do the work of making it nice and smooth).
- Add the other cup of cold, 15% cream as it churns. Walk away. It takes a good 15 minutes for the ice cream to set. If you stand and watch it, you will panic—as I did—because it will seem as though it is not freezing, but don’t worry: It is definitely freezing, just very slowly!
- When the ice cream has reached the desired consistency. Turn off the machine, disassemble, and transfer the ice cream to a container. Place in freezer. Of course, you can simply eat the ice cream straight out of the frozen drum (for optimal consumption, you may want to place a pillow on your lap to comfortably rest the drum without freezing your legs).
I decided to try photographing the ice cream. I lack photography skills. I love to bake, and eat my baking. But capturing my baking on film makes me sweat blood and tears, literally. I occasionally get the urge to shove my camera into a blender and pulse it to smithereens because my skills are just that terrible. I have somehow misplaced the manual to my camera (which is odd because I have a box of manuals for all my appliances, and the camera manual is M.I.A.! Figures!). I also have terrible lighting in my apartment (as demonstrated by the ice cream churning photograph from above), and I am not sure how to fix it. I photograph my creations at night because I work during the day. I guess quitting my job is probably not the solution to my problem…
Here were some attempts to photograph the ice cream. Of course, I had the issue that ice cream melts (not helpful on the part of the ice cream). Clearly, ice cream is not a good subject to practice my photography skills on. Oh well. Even when it was a little melted, the ice cream was still delicious.