When it comes to desserts, my mom’s favorite was always “anything lemon.” Cakes, pies, muffins, you name it. She loved sweet stuff so much that ice cream was considered a grocery staple.
The weekend forecast calls for luscious lemon ice cream that’s made with whipped cream and sweetened condensed milk. Mix, chill, and partake of the good life. No ice cream maker needed.
Turmeric gives the ice cream a subtle yellow hue. Not that looks matter, but a visual hint of the flavor is always nice. If you want to make a showoff type dessert, swirl a little lemon curd into ice cream. As for the cookie crumbs, they’re purely optional. But crumbs do lend a more authentic pie feeling to the ice cream.
I remember my mom making dinner one day and letting me snack on ice cream with her. Oops, I wasn’t supposed to tell.
Carry on and eat dessert first.
All the flavor of pie, but cooler being ice cream and all. Just mix and chill for a super creamy treat. No ice cream maker needed.
- 1/3 cup lemon juice
- 1-14 oz. can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon turmeric, optional
- Zest of 1 lemon, finely grated
- 2 cups (1 pint) heavy cream, whipped
- 1/2 cup gluten free cookie or graham cracker crumbs, optional
In a medium bowl, combine lemon juice, sweetened condensed milk, vanilla extract, turmeric, and zest. Blend this mixture into prepared whipped cream. Fold in cookie crumbs if you feel like it.
Pour ice cream into a loaf pan or other storage container. Freeze for 3 - 4 hours before serving.
Let frozen ice cream sit at room temperature for 10 minutes before scooping. Or grab a hair dryer and use a little hot air to get the party started early.
More cool treats:
My mom passed away in January, but she just got a letter from the district court. Some people will do anything to get out of jury duty. Let’s Lunch (a virtual potluck) is all about tributes today. See how bloggers around the globe are remembering loved ones by checking the #LetsLunch tag on twitter. Some lovely posts:
Linda’s Persian Eggplant Stew and Friendship at Spiceboxtravels
Cheryl’s Mum’s Pork & Chinese Yam Soup at Cheryl Lu-Lien Tan (use quinoa or brown rice instead of barley)
Lisa’s Yolan Frank’s Legendary Chiffon Cake at Monday Morning Cooking Club (sub ~1.25 cups Pamela’s Artisan Blend + add 2 teaspoons baking powder for gluten free self-raising flour)
This post is linked to Gluten Free Wednesdays.