food for thought

by michelle

lemon ice cream + candied lemon peel

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A glut of lemons led to some experimentation and a simple recipe that’s worth repeating.

There are no eggs or custard-making in this recipe. Just combine one 395g (13oz) tin of sweetened condensed milk with 1 cup of cream, some grated lemon rind and the juice of 2-3 lemons. Make sure to taste for the right amount of lemon. I have a hand-cranked ice cream machine or sorbetière which is a French adaptation of a method by which ice cream was made before modern refrigeration, using ice cut from lakes and ponds. If you don’t have an ice cream machine or sorbetière try the following method. Fill a large bowl with ice and salt and put the ice cream ingredients in a smaller bowl over the ice, making sure the ice and salt mixture doesn’t spill into the bowl. Mix the ingredients in the bowl vigourously using a whisk or hand-held mixer. The salty ice water will absorb heat from the mixture, bringing it below the freezing point of water and turning the mixture into ice cream in 20 minutes.

To make a garnish of candied lemon peel cut thin strips of the rind removing as much pith as possible. First boil the strips in some water with a pinch of salt for 10 minutes to soften them and remove any bitterness. Drain from the water, weigh and return to the saucepan with an equal weight of sugar and enough water to just cover. Simmer for an hour or until the rind becomes transparent. Remove from the remaining syrup to a cake rack then store in a jar in the fridge.


Written by michelle picker

November 17, 2012 at 9:39 am

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