Since the strawberry buttermilk ice cream turned out so well, I thought I’d try the concept with some different ingredients. I picked up a few pounds of Meyer lemons from Whole Foods the other day, so that got me wondering what Meyer lemon ice cream would taste like. Then I started thinking about lemon icebox cake and it struck me that I had some lemon pound cake sitting around.
Like the strawberry buttermilk ice cream, this recipe uses no eggs or cream and does not need to be cooked. You just whisk it all together and dump it in an ice cream maker.
2 C buttermilk
2/3 C sweetened condensed milk
1 Tbs sugar
zest of 1 Meyer lemon
juice of 1 Meyer lemon
1/2 cup pound cake cut into little cubes
Whisk the buttermilk, condensed milk, sugar and lemon zest+juice together. Put it in the fridge for 30 minutes to chill.
Once it’s nice and cold, dump it into an ice cream maker and follow the manufacture’s directions. Once the ice cream is done, take it out of the ice cream maker and mix in the pound cake. Serve soft, or put it in the freezer for a bit to set up.
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Craving desert, but with no eggs or milk and not enough strawberries to make a sorbet, I thought I might just have to be healthy tonight… Then I spotted a carton of buttermilk! I’ve also been meaning to try using sweetened condensed milk in an ice cream to make it extra creamy, so this seemed like the perfect opportunity.
It didn’t quite turn out how I thought it would taste, but that’s not necessarily a bad thing. Some interaction between the sweetened condensed milk and the buttermilk makes this a dead ringer for strawberry cheesecake. I might even try adding some graham crackers next time:-)
2 C buttermilk
1/2 C sweetened condensed milk
1 Tbs sugar
1/2 C strawberries diced
2 Tbs sweetened condensed milk
Whisk the first 4 ingredients together and chill in the fridge for 30 minutes.
Dump it into an ice cream maker following the manufactures directions.
When the ice cream is done, swirl in 2 Tbs sweetened condensed milk. Serve soft or throw it in the freezer for 30 minutes to set up more like store bought ice cream.
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Homemade frozen yogurt is perhaps the simplest tastiest thing you can make. The only complicated part is remembering to put the ice cream freezer bowl in the freezer the night before. If you have a self cooling ice cream maker or you just leave the bowl in the freezer like I do, this takes less than 20 minutes to make and tastes better than Pinkberry.
It’s pleasantly icy, refreshing and light. Great in summer or even in the snow after a hearty winter meal. I like using yogurt that has cream on top because it adds just a touch of richness (without all the fat), but if you’re watching calories, feel free to replace with non-fat plain yogurt for an even lighter desert.
Some ideas for variations include adding vanilla, mint, basil or rosemary. Since all of these would ruin the texture, I’d suggest making a simple syrup with the sugar and steep your choice of herb for a while in the syrup.
2 C plain cream topped yogurt (I like Brown Cow)
1/2 grapefruit segmented and roughly mashed
1/2 C superfine sugar
Just combine the ingredients making sure that the sugar is completely dissolved and dump it into the ice cream maker.
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