LEMON ICE CREAM (GELATO)

I scream, you scream, we ALL scream for ICE CREAM!!!  If there is one thing I have the most fun making, it is ice cream!  I created this recipe for my oldest daughter that has loved lemons since she was a small child.  I can remember when she was three years old she would demand that I cut up a lemon and let her bite it off the rind and eat it if as it were an orange!  I thought the girl’s taste buds were all messed up!  Don’t get me wrong, I love lemon in all sorts of things like lemon curd, pie fillings, cheesecake, cookies, etc. but I had never seen a child that young, devour a whole fresh lemon until she came along.  Now years later, her little brother is following in her foot steps.  He is a tart loving toddler as well!

There is something incredibly refreshing about lemons regardless of what time of year it is.  A recipe like this is even more refreshing when it is made with fresh fruit juice.  I used 1 cup of freshly squeezed lemon juice to give this ice cream something extra to tantalize the taste buds!  In ice cream, lemon juice really works!  The tartness of the lemons mixed with the sweet cream really adds an amazing flavor and is an incredibly refreshing after dinner dessert.  Really, you have to try this one if you like lemons!  This ice cream is very creamy like a gelato but has more air churned into it which is what makes it an ice cream.  It is very flavorful but NOT tart!  This is my new love!

INGREDIENTS:

1 c. freshly squeezed lemon juice (extract seeds but do not extract the pulp, it gives a little extra flavor)

1 package of unflavored gelatin

2-3 t. of lemon extract

4 c. heavy whipping cream

1 c. whole milk

3 cans sweetened condensed milk

Yellow food coloring (optional)

1 box of ice cream salt

DIRECTIONS:

Mix the heavy cream, milk and sweetened condensed milk together and set aside.  Dissolve the gelatin in the lemon juice in a microwavable bowl.  Stir the lemon juice and gelatin together and microwave for about 15-20 seconds.  Make sure the gelatin is completely dissolved into the lemon juice before adding any cream.  Add a little cream (from the cream and sweetened milk mixture ) at a time to the gelatin mixture while stirring constantly.  Once the gelatin mixture and the cream mixture are well incorporated, add the gelatin to the rest of the cream.  Yellow food coloring can be added if desired.  Pour into the ice cream canister and place in the bucket.  Fill half of the bucket with ice and then sprinkle about one third to one half of the ice cream salt over the ice (more salt =less churn time).  Finish filling the bucket with ice and top it off with another one third to one half of the box of salt.  As the ice melts, try to drain the water off (if it turns into an ice bath) to save time in getting the ice cream to harden up. 

*If you live in a cold climate you can take advantage of the outdoor temps. in freezing the ice cream even faster.  I set mine out to churn in my unheated garage.  The ice cream is done when the motor stops churning.  It should take less than an hour (like 30 minutes) depending on the environmental temperature and how much salt is used. 

Please let me know how I am doing and leave a comment!