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.
One year ago: Chocolate Chip Plantain Cookies
Two years ago: Quick Tuna Lettuce Cups
Three years ago: Roasted Potato Salad
Four years ago: Fish Tacos Redux
Five years ago: Rice Paper Rolls
Ingredients
- 3 large lemons
- 7 large egg yolks
- 2/3 cup organic unrefined cane sugar
- 1/8 tsp fine sea salt
- 2 cups heavy cream (33-36% MF)
- 1/2 cup half and half
- 1/2 cup 2% milk
- 1/4 tsp vanilla bean paste
Instructions
- Into two separate small bowls, zest and juice the lemons.
- In a small bowl, whisk the egg yolks, sugar and salt and set aside.
- In a medium sized saucepan, pour the creams and milk, mix with lemon zest and vanilla. Bring to a simmer over medium heat, cover and let steep for 30 minutes. The strain through a fine sieve and return to the saucepan, add the lemon juice at this point.
- Reheat the cream to just steaming, then slowly, whisking constantly, whisk half of the cream into the yolk/sugar mixture. Then whisk the yolk mixture back into the cream and set over medium low heat. Continue cooking and stirring until the custard is thick enough to coat the back of a spoon (about 15 minutes).
- Cool to room temperature, then cover and refrigerate for 4 hours minimum, but preferably overnight.
- Follow your ice cream maker manufacturers instructions to churn your ice cream.
- Store in an airtight container in the freezer.
Today’s giveaway consists of four of Lavazza’s Brand New Drip Blends and a travel mug to keep your coffee in while you dream of creamy lemony custardy ice cream.
Coffee!!!!! Love some coffee….lol and a travel mug always comes in handy! My favorite is a caramel Latte, but it is pricy and lots of sugar. So a little sugar with some cream is good enough for me!
Ed recently posted..Bridal Veil Falls Hike Washington State
hmmmm Coffee
Now I need to get an ice cream machine to make your recipe! Looks so good.
There is nothing that I like to do with coffee except drinking it black. okay, making adding it to a brownie recipe….
I occasionally have “Bulletproof” coffee for breakfast. It has Butter and MCT (or coconut oil) in it and then blended. So nice and creamy!
I love to sit on the deck and drink my latte’s in the morning sun!!!
I like to put it in cakes and muffins
I love anything with fresh lemon and I’d, for sure, make this using the dairy. Looks delicious! I usually go for black or bulletproof with my coffee.
I love making a mocha. Then adding a shot of espresso. 🙂
Maple syrup and cream!
Oh man, does this ice cream look good! I think lemon has to be my favorite citrus fruit. 🙂 As for coffee, I usually just drink it with some milk, but an occasional affogato is always a great idea. Thanks for the giveaway opportunity!
Eileen recently posted..How to dry fresh herbs
That looks amazing! A fave thing to do with coffee besides drinking it is use it as a meat rub!!
This looks amazing. I could totally see myself enjoying a lemon latte. Also, I am going to have to try that Kefir trick–my lactose intolerance has been way worse lately, but I really want to eat lots of ricotta and ice cream (or maybe even ricotta ice cream!).
Becky Winkler recently posted..Cilantro Lime Chicken
Iced cold brew soy milk coffee is my favourite
Oh my gosh, that ice cream look fabulous! I never used to drink coffee until a couple of years ago. Now I have it all the time. A little cream and no sugar!
Do I add the juice at some later point in the recipe?
My apologies, the recipe has been updated.