off of Craigslist.
And, last night we made our first batch of ice cream.
We tried it after being churned… So, yummy! We only had a little bit though as it needed to chill in the freezer to harden a bit. Can’t wait to try it tonight!
We made a Lemon ice cream. We didn’t add the lemon zest, but it’s still nice and lemony!
Up next, Buttered Popcorn!
I also really want to make a Toasted Marshmallow ice cream.
We used this recipe:
Creamy Tangy Lemon Ice Cream
makes 1 quart
2 cups whole milk
1 tablespoon cornstarch
1 1/2 ounces cream cheese at room temperature
1 1/4 cups heavy cream
1/3 cup white sugar
1/4 cup light brown sugar
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 lemon, zested and juiced
In a small bowl, whisk 2 tablespoons of the milk with the cornstarch. Mix thoroughly so the cornstarch doesn’t clump up. In another large bowl, whip the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugars and corn syrup. Bring the milk mixture to a boil and simmer over moderate heat until the sugar dissolves – about 4 minutes. You may need to pull the mixture half off the burner so it doesn’t boil over.
Take the milk mixture off the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook, stirring constantly, over moderately high heat until the mixture is slightly thickened, about 1 minute – no more.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt, vanilla, and lemon zest. Chill completely – overnight, ideally.
After mixture is completely chilled, whisk in the lemon juice. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.
Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours. 6 months ago