So, we are doing well with our ice cream maker. We have made some yummy ice creams, but this one was so good, we had to blog about it. It is Lemon Sherbet from David Lebovitz's Perfect Scoop. Delicious on a hot summer night -- very lemony and refreshing. You can find the recipe here:
Lemon Sherbet
- makes about 1 quart (1 liter) -
- makes about 1 quart (1 liter) -
Ingredients
3 cups (750 ml) whole milk
3 cups (750 ml) whole milk
3/4 cup (150 g) sugar
1 lemon, preferably unsprayed
6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)
Procedure
1. In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
1. In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
2. Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.
But wait, there's more...
Then, one night, we had a brilliant idea...to pair this lemon sherbet with Dorie's molasses cookies (which Sarah promises to blog about soon). Delicious combo -- the sweet, tart lemon and the spicy ginger were a perfect pair. Seriously, you should make this!
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That sherbert looks delicious! I think every recipe in The Perfect Scoop must be amazing! I just made the basil ice cream because of an overabundance in our garden, and served with the recommended strawberries with lemon syrup it was outstanding in spite of our skepticism. (It is a bit overpowering by itself though). You should try it sometime.
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