Tuesday, July 23, 2019

Lemon-Fresh Ginger Ice Cream

It has been pretty darn hot & humid here. That means we've been enjoying a lot of homemade ice cream. We had two flavors in the freezer: Guinness-Milk Chocolate Ice Cream, which we've made before and we really like, and a we-made-it-for-the-first time flavor: Lemon-Fresh Ginger Ice Cream. The recipe is from, of course, The Perfect Scoop from David Lebovitz.

This one is a bit more work than others. You need to blanch the ginger slices before steeping them in the milk & cream mixture. And you need to grind the zest from 2 lemons with the sugar in a  blender/food processor. But the final product is worth the extra effort. Plus, it smells so yummy when the ginger is steeping in the cream mixture.
We both really, really liked this ice cream. Last year when we tried the Lemon-Speculoos Ice Cream. I became a big fan of creamy lemon ice cream (not a sherbet, not a sorbet, just creamy & lemony). SP liked that one but didn't like the speculoos cookie bits as much as I did. That surprised me since two of SP's favorite flavors are ginger and lemon. This year I suggested we try this ice cream and he liked it much more than the Lemon-Speculoos. It's not a super gingery ice cream, it's not a bracing ginger flavor like when I drink a Dark & Stormy or Moscow Mule. But it does have a lovely ginger and lemon flavor.

I think this is one of our top ice cream flavors now. Definitely a make again ice cream.

Recipe here.

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