Chef Time!

Chef Time!

Friday, June 26, 2015

Remembering My Childhood Years With Nonna

When it comes to desserts, my Nonna’s favorite was always “anything lemon.” Cakes, pies, muffins, you name it. She loved sweet stuff so much that ice cream was considered a grocery staple. The weekend forecast calls for luscious lemon ice cream that’s made with whipped cream and sweetened condensed milk. Mix, chill, and partake of the good life. No ice cream maker needed.
Turmeric gives the ice cream a subtle yellow hue. Not that looks matter, but a visual hint of the flavor is always nice. If you want to make a showoff type dessert, swirl a little lemon curd into ice cream. As for the cookie crumbs, they’re purely optional. But crumbs do lend a more authentic pie feeling to the ice cream.
I remember my Nonna making dinner one day and letting me snack on ice cream with her. Uh oh, I wasn’t supposed to tell.
Carry on and eat dessert first.


Lemon Pie Ice Cream

1/3 c. lemon juice
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla 
¼ tsp. turmeric, optional
Zest of 1 lemon, finely grated
2 c. (1 pint) heavy cream, whipped
½ c. cookie or graham cracker crumbs, optional

In a medium bowl, combine lemon juice, sweetened condensed milk, vanilla, turmeric, and zest. Blend this mixture into prepared whipped cream. Fold in cookie crumbs if you feel like it. Pour ice cream into a loaf pan or other storage container. Freeze for 3-4 hours before serving. Let frozen ice cream sit at room temperature for 10 minutes before scooping. Or grab a hair dryer and use a little hot air to get the party started early.
Chef's note: For a really cool way of serving individually, serve scooped ice cream in small aluminum pie tins lined with crumbled cookie or graham cracker crumbs.

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