Unlike the rest of my family, I’m not a huge fan of ice cream. The rest of them, especially The Husband, would crawl over broken glass for a good bowl of ice cream – or even a mediocre one if that was all on offer. When they were very young two of my children had major, reconstructive abdominal surgery and were unable to eat solids for some weeks as a result. Finding nutrient and calorie-dense, appetising, varied soft foods was something of a challenge to me in those pre-Thermomix days, but one of the absolute favourites was always home made, egg based ice creams. It was never difficult to convince fussy toddlers to eat it and making it from rich cream, fruit and egg yolks meant it was as intensely nutritious as it was delicious.
Thankfully, those times are well behind us and home made ice cream is not something that I think to make very often at all these days. Now that my son has his driving license the emergency post-prandial dashes to the local shops can be shared between him and his father whilst I remain blissfully undisturbed once my stint in the kitchen is done. However, I did overhear a pathetic little conversation between our youngest and her father a couple of weeks back. Reminiscing, The Husband was waxing lyrical about my ice cream making skills and expressed his dismay over the sad state of affairs they face as it is a joy now seldom experienced.
As most things tend to fly out of my brain with alarming immediacy, it can’t have been too long after overhearing their plaintive discourse that the lemon theme for the current Sweet Adventures Blog Hop was announced. Some of my few remaining neurons managed to spark to life and dim corners of my brain began to glow as connections between the Blog Hop, the current spate of unseasonably warm weather, a glut of lemons on our splendid tree and ice cream began to form. This resulting ice cream is not egg based, but is altogether quite rich enough with an exclusively cream base. I used rosemary simply because I have extensive rosemary hedges planted in my garden, but I suspect you could play around with other aromatics very successfully. It is utterly simple to make and if you don’t have an ice cream churn, just freeze it for a few hours, remove from the freezer and beat it – doing this at least twice before it freezes completely. This will break up any forming ice crystals and give you a smooth, creamy result.
I was very pleased with this ice cream and The Husband thinks it worthy too, but the horror on the faces of my family when told they couldn’t actually eat it until the next day, when I had a chance to photograph it in daylight, was truly priceless.
- 600 mls pouring cream
- Grated rind and juice of one lemon
- 1 tsp finely chopped rosemary
- 1 bay leaf
- 3/4 cup caster sugar
- Place cream, lemon rind, rosemary and bay leaf in a saucepan and bring slowly to the boil. Turn off the heat, cover and leave to cool.
- Beat sugar and lemon juice together until sugar dissolves.
- Strain cooled cream to remove lemon and herbs, then beat in with sugar and juice.
- Pour into ice cream churn and churn until soft frozen, then place in sealed container in the freezer.
- Alternatively, place cream in freezer for 2-3 hours, remove and whisk. Repeat this once or twice more then freeze until firm.
Details here for how to join the blog hop. Check out the other luscious lemony lovelies from this month’s blog hop here –