I love ice-cream, the sweetnes, the softness, the whole throw you back to childhood, summer sunshine happiness of the stuff. It tickles the tastebuds and skips with memories, for me it has to be classed as Happy Food. Maybe not a neccessity in life, but certianly one of life’s real pleasures.
As children growing up in Musselburgh we had access to two wonderful ice-cream shops with lotsof exciting flavours.Of course we had to try them all, over and over again, the start of a true obsession with ice-cream was born.
While I adore rich creamy ice-cream like a chocolate with walnuts, something with real depth and powerful flavour, I also like lighter fruity types, strawberry or maybe banana, good old vanilla is a classic of course. But for some kick start summer sunshine I like lemon ice-cream. Not as tingly as a lemon sorbet, lemon ice-cream is almost a fusion of ice-creram and sorbet. The texture of an ice-cream with the flavour your mouth expects from a sorbet. A delicate dance of texture and flavour and one I will take any time!
So whenever the weather turns just a wee bit warmer this is my go-to lemon ice-cream recipe.
Sunshine and lemon icecream, well it just has to be done.
To make my lemon ice-cream a little more of a grown-up treat I have added my homemade lemoncello liqueur and some lemon balm from the garden.
To make Lemon Ice-cream;
500ml double cream
Lemon peel for 1 large lemon
handfull of fresh lemon balm
75g caster sugar
2 tablespoons lemoncello liqueur (optional)
Add the lemon peel to a pan along with the cream, milk, sugar and handful of lemon balm leaves.
Slowly warm up to dissolve sugar and let this simmer (Do not boil) for 20 minutes.
Cool completely and remove the solids.
Set aside in the fridge for at least 4 hours (or overnight) to let the flavours develop.
Add the liqueur if you are using. and run this through your icecream maker.