Lemon Ice cream for #icecreamlove!

I am back co- hosting the Love Blog Hop after missing last month. I jumped right in on this month's theme, Ice Cream, which one of my favorite desserts. Please join in on the #icecreamlove fun by linking up any ice cream recipe from the month of June OR July 2012. Don't forget to link back to this post, so that your readers know to come stop by the #icecreamlove event! The twitter hashtag is #icecreamlove :).

 I used to eat a lot of ice cream in my younger days, but now I'm carb watching, so it's a real treat, when I do eat it. Last summer the dasher on our ice cream maker broke, so we haven't had home made ice cream in about a year. In fact, we borrowed my son's ice cream maker attachment for the Kitchen Aid mixer to make this confection. Both my son and his wife are following the Paleo Diet, so they won't be making ice cream anytime soon.

 But now the dilemma, what flavor to make? I love all kinds of flavors, Peanut Butter Cup, chocolate of course, mint chocolate chip, vanilla fudge swirl, and on and on. I wanted to make, a not so run of the mill ice cream, so I decided on Lemon Ice Cream. My husband and I love lemon anything, pie cake, or cookie bars. You really don't see this flavor that much. My favorite frozen custard place, Ollie's Frozen Custard, in Sycamore, IL, has Lemon Pie frozen custard, which is so good, so Lemon Ice Cream it is.

 I looked for a recipe and found this one on Epicurious. of course I made a few changes, after reading the reviews. We used whipping cream, to alleviate the graininess from the lemon juice, to make it more creamy. We also used 4 egg yolks, instead of 3 large whole eggs. This Lemon Ice cream is pure heaven, tart but not overly sweet, and so creamy. It is so good with all of the fresh fruit, and local strawberries from the Farm stand Farm about 1 mile from my house. More about those later. I'm going to have my bowl of Lemon Ice Cream with fresh berries, now

Lemon Ice Cream Adapted from Epicurious

Ingredients:

1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
4 egg yolks
2 cups whipping cream
1/2 teaspoon vanilla

Directions:

Scald 1 c whipping cream in heavy saucepan.  In bowl whisk, zest and lemon juice, and vanilla. In a separate bowl whisk egg yolks and sugar. Gradually, whisk in all of the scalded cream into egg yolk mixture. Return egg yolk mixture to saucepan and add zest lemon juice, and vanilla.  Stir over medium  heat until mixture thickens, about 10 min: do not boil. Strain the custard through a fine sieve, and press hard against the zest.  Chill the custard, covered with plastic wrap, until it is well chilled. Whisk in the remaining 1 c. whipping cream and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

 Here is the list of my amazing co-hosts:
Astig Vegan
Baker Street
Baking and Cooking, a Tale of Two Loves
BigFatBaker
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Georgiescakes
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Pippi's in the Kitchen Again
Queen's Notebook
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
Vegetarian Mamma
You Made That? 
I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck#21
Stop by and say Hi to Brandie!

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