When it’s too hot to make a custard or do much at all, it’s nice to know that you can still have sweet-tart, bracing lemon ice cream all the same.
This was such a treat to make and delicious to eat! I am not a big fan of tweaking a recipe to death until it becomes something entirely else, but I do have to state that I cut the sugar by half. We are trying to be more mindful of our sugar intake. Anyway, I can't obviously compare it to the full sugar recipe, but I can say it was absolutely delicious and my 3 & 5 year girls were asking for seconds.
Yuck. I wanted to like this, but agree with you. I made the mistake of serving this for true gourmands. They ate it, but I could tell that they were almost repulsed by the full-fat texture that lingers. Next time I will stick with a true ice cream recipe that calls for a cooked custard/creme anglaise. Children, or those lacking refined tastebuds might enjoy this.
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