This Lemon Custard Ice Cream is making your mouth water right now isn’t it?
Or maybe you’re thinking, “Hey, what happened to the 11 Days of Giveaways?” but you would have to look a little closer here to see that there is a correlation between today’s recipe (this IS a recipe blog right?!) and the 11 Days of Giveaways.
You see, I’ve been working with Lavazza Coffee for their Passionista Network for a few months now. You may remember the Kickstarter Pre-Workout Bars or the Heirloom Tomato and Burrata Caprese? Well, for my third challenge, I was tasked with creating an ice cream. At first, I went the non-dairy way, as you may have seen in the Chocolate Chip Cookie Dough Ice Cream a few days back, but then everyone just kept hounding me with making a dairy version.
As much as I, personally, liked the non-dairy Cookie Dough ice cream, some of my family was less than impressed by it’s consistency. It tastes great but it is not full fat cream, and so it has a bit of a less than silky mouthfeel. I wouldn’t go so far as to say it was gritty, no, but it was not silky smooth like real ice cream. I don’t see that as a problem for those that can’t eat dairy, they know full well it is probably not going to be smooth as silk and it is most likely best eaten fresh out of the ice cream maker as it does get quite hard int he freezer.
That being said, there is a connection we all have to real, honest to goodness ice cream that cannot be replaced. Personally,
I can’t eat dairy, I couldn’t eat dairy up until a few days ago. <– WHAT?!
You read that right. I have now overcome most of my dairy intolerance. How is that possible you say? Well, it all started with my love of Kombucha, the fermented tea. I started making it myself and have since moved from batch making to continuous brewing so I always have a good amount of it in the house. But I wasn’t regularly drinking it as I always forgot to put it into my macros for the day and seeing as it does contain carbs, I only drank it occasionally, when I did remember to make room. But then something magical happened, I bought Kéfir.
If you haven’t tried this magical Russian Elixir, you must go out right this second and buy some! It has an amazing amount of active bacterial cultures in it. The brand I buy claims to have 5 BILLION per tablespoon. So I started taking a tablespoon a day and you know what? I can stomach some ice cream! In fact, I ate most of this batch. So sue me, it was probably the best ice cream I’ve ever made. It stayed soft and scoopable right up until it was gone, so about four days…but only because I went camping and couldn’t eat it all right away.
Just to kind of match this ice cream up to the coffee, I dried a blob of it in a hot cuppa…let me just say, if you think lemon and coffee don’t go well together, you would be wrong sir. It was amazeballs.