24 Jul Lemon Pie Ice Cream
Looks can be deceiving. Plain old vanilla ice cream?
No. Guess again.
It’s actually lemon. With some orange thrown in.
I based this ice cream on my father’s favourite lemon meringue pie recipe, which calls for condensed milk. With a bowl of oranges threatening to dissolve into a green powdery heap before my eyes, I salvaged the best looking one and added it to the mix. The results? An exceptionally creamy Philadelphia style ice cream with a light citrus flavour. No eggs. No firing up the stovetop. Just a few minutes with the microplane — important factors in this relentless summer heat.
My father, who opts for vanilla at the ice cream shop each and every time, says he liked it. A lot.
Look, the ice cream’s melting. Enough talk. Pass me a spoon.
Lemon Pie Ice Cream
Make 1 quart
- juice and zest of 2 lemons
- juice and zest of 1 orange
- 2 cups whipping cream
- 1 cup milk
- 1 can (14 oz or 300 ml) sweetened condensed milk
- 1/4 tsp sea salt
- Wash, zest and squeeze the lemons and orange. (Don’t used bottled lemon juice. It will taste metallic.)
- In a large non-reactive bowl, mix together the cream, milk, condensed milk and sea salt. Add the juice and zest, stirring until evenly blended.
- Cover the mixture and refrigerate for at least an hour, or overnight. If it’s really hot, pop the ice cream into the freezer a half hour before churning.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a resealable container and freeze at least another hour.