There is nothing like a zesty citrus dessert at this time of the year to embrace the warm weather better. I saw this ice cream recipe on High/Low Food/Drink a while ago and I knew I had to try it. Of course that was back in March so I really could not wait for warmer days to arrive. But I only got around to making this ice cream last night, adapted of course.
The original recipe uses Meyer Lemons, which I could not find at my local grocery store so I used the plain normal one. The Meyer lemon is thought to be a cross between a true lemon and a mandarin orange or sweet orange. Of course I only read this AFTER I made the ice cream. Hence my baptizing my recipe Uber Lemon because this is not for the faint at lemon heart. Wow!
Let me tell you this ice cream could replace a morning coffee in terms of a slap in the face to wake you up. You have to really like lemons to enjoy my version but if you do…it is heaven. It is so intense in flavor. Give it a try!
Finally had a chance to come and grab your TANGYless lemon ice cream…NOT!!!
You’re not kidding about the slap in the face.
I just bought some wonderful Argentian lemons to get my Limoncello started.
I unfortunately realized that the vodka bottle must has been swiggled when I wasn’t on watch ;o)
Now what? Should I go to the store…or should I try your ice-cream?
Flavourful wishes, Claudia
Just found your blog. Glad I did. The ice cream look great. I am a Meyer Lemon fanatic, so I know it would lend itself well in this ice cream. Luckily I have a ML tree growing in my brother’s house.
Look forward to following you here.