Making ice cream should be easy but at times can be very challenging. Let’s face it… the eggs sometimes get in the way. Custards aren’t always cooperative and can overwhelm the flavor of the ice cream. And the recipes that eliminate making the egg custard aren’t as creamy.
Last week, the editors of Food52 featured a recipe for lemon ice cream that broke all the rules. The recipe was from the pages of Jeni Britton Bauer’s celebrated book Jeni’s Splendid Ice Cream at Home. Jeni owns artisanal ice cream shops in Ohio and Tennessee and has developed a new way of making ice cream. The result is nothing short of remarkable! And the best news is it’s easy and apparently… foolproof!
Curious? To find out about Jeni’s formula for ice cream success, please head over and visit our friends at Food52 for the answers and recipe for this groundbreaking Lemon Ice Cream! CLICK HERE FOR RECIPE
Photo Credit: Food52, William Brinson