For my birthday this year, I treated myself to a bit of an indulgent book purchase.
Not that the book itself is indulgent, but the amazing things inside of it are. Jeni’s Splendid Ice Creams are true to their name, absolutely splendid. It took me a few weeks to even be able to decide on which one to start with on my ice-cream-making adventure. We all know that I’ve had some success with my ice cream maker so far this summer. However, that was with coconut milk and minimal cooking effort. I figured I was ready for the big guns. For boiling milk and cream and the slightest hint of danger.
I mean, that milk could curdle, you guys! It’s downright nerve-wracking.
Hard decisions got made, and Lemon Cream Ice Cream it was. It’s definitely not hard to get me on board with lemons, especially if zesting and juicing is involved.
Now, proper ice cream making, especially with Jeni’s fantastically detailed method, requires all kinds of planning. Something for which I am not usually known. However, I was up for the challenge here. Lots of pre-planning went down in this kitchen.
And bowls. Lots of bowls. That’s the key to everything here. You need bowls for each separate step and ingredient, and you need to be able to coordinate your bowls with the temperature changes required. And you need a Ziploc bag.
Plus, you need to fold over the edges of your bag so you can pour in your ice cream base. I never remember to do this. I am so proud of myself.
Then whole milk, cream, and sugar got boiled together with lemon zest goodness.
Then there were various mixing steps (obviously not pictured) that required quickness and even more boiling and whisking. This new professional-ice-cream-making Jinger knew better than to try to take pictures and mess it all up. Or maybe I just forgot. Either way.
I even poured my base into that bag without spilling. Amazing.
Then things got spun up. Again, with the nerve-wracking. There’s always the possibility that bad things will happen, and then that there will suddenly be no ice cream. That would be incredibly sad after all this work. And all this mess that had already been made.
That’s another thing. You will make a mess. Unless you are better at things than me.
All that work and pre-planning and mess-making paid off, though, because this beautiful stuff came out of the ice cream maker.
Smoothing out that tangy lemony goodness with your trusty spatula makes you feel pretty dang awesome.
I even remembered the parchment paper step in order to keep our new baby ice cream from freezer burn.
Now. Four hours of freezing means mess-cleaning time.
But it’s all totally okay when you get rewarded for your efforts with this.
Tangy, creamy, lemon amazingness. Jeni is doing something right. This ice cream tastes like pool parties and angel food birthday cake. Picnics and lemonade. Late night strolls and fireworks.
With a smidge of self-satisfaction.
Hooray for ice cream makers and summertime! The only issue here is that I may make this stuff a lot faster than we can eat it. Maybe that’s not really a problem.