A couple of years ago at a church raffle, I won a
second-hand ice cream maker, in near mint condition, cast off from some
over-cluttered kitchen. It wasn't anything special, just a Cuisinart automatic,
rotating, frozen bowl with a simple blade and cover. I had always been a fan of
the old fashioned, crank-until-you-get-a-stitch-in-your-side ice cream makers,
requiring primitive things like rock salt and sweat. I even made Mom promise to
buy one of these classics for a wedding gift someday—I read a touching story
one time about a young married couple who worked through a particularly horrid
fight by taking it out on the ice cream. As a massive fan of the summertime
dessert staple, I fully expected to find this somewhat
extraneous appliance on my wedding registry. But winning one? I may still have
my heart set on the old, ice-filled, wooden tub, but I have no complaints in
the meantime.
Lemon Ice Cream:
Tangy, crisp lemon melting over your tongue with a smooth,
creamy finish? Yes, please!
1 cup sugar
1 cup skim milk
1 cup half-and-half
1 teaspoon grated lemon
rind
1/2 cup fresh lemon juice
Combine ingredients in a mixer.
Transfer to your ice cream machine, and let it do the work!
