I am armed with a dangerous new kitchen toy!
We are transitioning this week from the "Sunday Slow Bakers"
to the "Sunday Slow Scoopers"! Thanks, Sandi for the great logo!
Of course I wanted to do a trial run... just to make sure it worked before Sunday's debut. We had lots of lemons, so our first recipe from The Perfect Scoop by David Lebovitz was for "Super Lemon Ice Cream".
1/2 c. sugar
1/2 c. lemon juice (from about three lemons)
2 c. half and half
pinch of salt
Zest lemons into a food processor or blender. Add sugar and blend until the zest is very fine. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half and half and salt until smooth.
Chill for one hour, then freeze the mixture in your ice cream maker according to the manufacturer's directions.
Oh this is way too easy! I may have to keep this machine locked up during the week, and hide the key from myself! Gelato, sorbetto, granita, oh my!