Sunday, August 31, 2014

Lemon Ice Cream (with Mango Instructions)

For languid summer feasts, the best thing is a very simple and luxurious dessert.  This classic freezer ice cream takes almost no time to assemble, and is always eaten in respectful silence.  It requires no special equipment.  Because of the high cream content, there is no crystallization and an ice cream machine is not needed.  Just pour the mix into a cake pan and place into a freezer for a couple of hours.

As an additional touch, fresh mango fruit (which is obviously not local to North America, but is frequently fresh and widely available in the late summer) may be sliced and placed on each serving.  I do not advise sugar or any other addition to the fruit.  My husband has published a full description of the method for peeling a mango on his blog, from which this illustration is lifted.

Freezer Lemon Ice Cream

2 cups whipping cream
1 cup granulated sugar
1/3 cup freshly squeezed lemon juice
2 T grated lemon zest

Mix and pour into an 8" square cake pan.  Freeze for a couple of hours, till solid.

This is best eaten on the same day but can be kept frozen for a few days.

It is just as good (and some would say better) when lime is substituted for the lemon.

1 comment:

biolibrarian said...

The lemon ice cream is so delicious, and so very easy to make. No mango, but a slice of mango with the ice cream sounds wonderful. Just not as many mangoes in Oregon (and they are not as good) as in Florida.