It's pretty clear that I'm obsessed with The Perfect Scoop by now! I've been making ice cream once a week. It's starting to get warm (we've been getting 20-25 degrees these past few days!!), so great timing!
If you live in Montreal or happen to be visiting, you must stop by Léo Le Glacier! Their gelato is amongst the best in the city, especially the lemon one I tried. It was so creamy, light and airy, not too lemony and not too sweet... the perfect lemon gelato for a warm summer day!
So I flipped through The Perfect Scoop and fell upon this Super Lemon Ice Cream. It sounded creamy, light and airy, just like the one I had from Léo Le Glacier.
The result: a delicious lemon ice cream that reminded me of lemon meringue pie (minus the crust, some cookies inside would have been nice) but not the one from Léo Le Glacier. Even if the taste was really good, the texture was disappointing. I left the ice cream out for about 20-25 minutes to defrost because it was really hard, and I couldn't form a decent scoop. Every time I would come close to getting a scoop, it would crumble!
Regardless the texture, this ice cream takes 10 minutes to make, tops. Plus 1 hour in the fridge to chill while you enjoy the beautiful weather :)
My cat Fofo watching me struggle to form a scoop!
Super Lemon Ice Cream
Adapted from David Lebovitz
Makes about 1 Quart (1 Liter)
2 lemons, unsprayed
1/2 cup (100g) sugar
1/2 cup (125 ml) freshly squeezed lemon juice (3 lemons)
2 cups (500ml) half-and-half (I used 15% cream)
Tiny pinch of salt
Zest the lemons directly into a food processor or blender. Add the sugar and blend until very fine. Add the lemon juice and blend until sugar is completely dissolved. Blend in the half-and-half and salt until smooth.
Chill for 1 hour, then freeze the mixture in your ice cream maker.