Le’Lemon Berry Ice Cream by Tara Noland
Today for you, not only do I have an amazing recipe but an entire cookbook of ice cream that celebrates the 50 states!! Scoop Adventures, The Best Ice Cream of the 50 States by Lindsay Clendaniel. We are coming up to warm weather very soon and with that are endless days to try all these delicious ice creams!! There is nothing better than going on an outing to a small town to find a ice cream parlor that has delicious homemade ice cream. Now you can get that same flavor at home.
Lindsay Clendaniel, the author, traveled across the US tasting amazing ice cream at specialty shops and restaurants. She gathered recipes on her travels for her blog, Scoop Adventures. The recipes were all adapted and tested to be used with a home ice cream maker. There are 80 recipes to choose from. Delicious indulgences like Lemon Ricotta Cardamon Gelato adapted from a recipe by Dolcezza, Washington, DC or Seaport Salty Swirl Ice Cream from Mystic Drawbridge Ice Cream, Mystic, CT or Banana Pudding Ice Cream inspired by Sam & Greg’s, Huntsville, AL.
Take an ice cream road trip with Lindsay across the US without leaving your kitchen with this cookbook and see which ones inspire you to create your own!!
I decided to try Le’Lemon Berry Ice Cream. I am still so excited about the fresh flavors of lemon for spring but then adding in bursting strawberry essence in a swirl had me all delighted. I have made ice cream many times but I had not done a swirl. This ice cream was inspired by Cloverleaf Creamery, Buhl, Idaho.
Le’lemon Berry Ice Cream
Inspired by CloverLeaf Creamery, Buhl, Idaho
MAKES 1 QUART (940ML)
Each year, CloverLeaf Creamery participates in a community fundraiser day. Businesses from around the town submit flavor ideas to be made by the creamery and judged by the crowds. Le’lemon Berry—tart lemon ice cream swirled with sweet strawberries and chunks of white chocolate—was the winning flavor in the 2012 contest and is now produced full time by the creamery. If you are looking for a refreshing ice cream, try this blue ribbon scoop.
2 cups (473ml) mashed strawberries
½ cup (100g) sugar
¼ tsp vanilla extract
3 or 4 lemons
2 tbsp (25g) sugar
ICE CREAM BASE
1 ½ cups (355ml) whole milk, divided
1 tbsp (9g) cornstarch
1 ¾ cups (414ml) heavy cream
⅔ cup (133g) sugar
⅛ tsp salt
½ cup (90g) white chocolate chips, chopped (optional for added sweetness and crunch)
First, combine the strawberries and sugar in a medium saucepan. Stir until the berries begin to macerate. Place over medium-low heat. Cook, stirring occasionally, until the strawberries are broken down, 5 to 8 minutes. Reduce the heat to low and simmer until the mixture is reduced by half of its original volume, 10 minutes. Remove from the heat and cool to room temperature. Stir in the vanilla. Cover and chill completely.
To prepare the lemon syrup, use a vegetable peeler to remove the zest of 2 lemons in large strips; set aside. Squeeze the lemons until you have ½ cup (118ml) of juice. Combine the juice with the sugar in a small saucepan and place over medium heat. Heat until the sugar is dissolved, 1 to 2 minutes. Pour into a small bowl, cover and refrigerate until completely cool.
To make the ice cream base, fill a large bowl with ice water. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside. Combine the remaining milk with the heavy cream, sugar and reserved lemon zest in a medium saucepan and place over medium heat. Bring the milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes.
Remove the milk mixture from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into a medium bowl. Whisk in the salt. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Once ice cream base is chilled, remove the zest with a slotted spoon. Add the lemon syrup and stir to combine. Pour into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the white chocolate pieces, if desired. Spoon a small layer of strawberry swirl into a freezer-safe container and lightly spoon a layer of ice cream on top. Continue to alternate layers of strawberry swirl and ice cream until the container is full. Freeze until firm, at least 4 hours.
The ice cream also has the crunch of white chocolate chips, I love that unexpected morsel of goodness to savor!! This was one of my favorite ice creams that I have made so far.
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ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.
You can also find Tara on her site at Noshing With The Nolands
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