Monday, August 22, 2011

creamy lemon ice cream with speculoos.

another ice cream i've been meaning to make for a while:
good thing lemons don't go bad so quickly.
they have waited patiently in my fridge, for the past week(s?) for their kitchen cue!
the cream in this ice cream is infused with lemon zest, so you don't have anything to get stuck in between your teeth.
the ice cream is perfect and smooth.
the speculoos gives you a hint of fall that is a'comin down the road.
with all it's spices, it gives the ice cream a homey touch.
i will definitely make this again in a few months time.

lemon ice cream with speculoos

adapted from david lebovitz's "the perfect scoop"


30g butter
45g dark brown sugar
1 tbsp molasses
1 egg yolk
70g flour
1/8 tsp salt
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cloves

cream butter with sugar and molasses.
add egg, mix well.
add all dry ingredients, mix well.
spread on baking sheet in a circle (like a giant cookie) 12-14 cm in diameter.
bake at 175 degrees celcius for 15 minutes.
let cool.

lemon ice cream:

2 lemons (preferably unsprayed)
75g sugar
175g milk
200g cream
pinch of salt
2 large egg yolks

zest the lemons into a pot.
add sugar, milk salt and half the cream.
heat until warm, cover and let stand for one hour.
reheat the mixture bringing it to a boil.
warm the egg yolks a bit in different bowl.
when boiling, sieve the mixture into the egg yolks, stirring constantly.
discard the left over lemon zest.
add the rest of the cream.
chill the mixture.
freeze in your ice cream maker according to your manufacturer's instructions.
when the ice cream is done, fold in broken up speculoos pieces before transferring to final container.