Lemon Ice Cream

I realize this is not the usual time of year for ice cream recipes. But I just had to complete my story about what I did with the two lemons that ripened on my indoor lemon tree.

I already told you that I used the peel to make candied lemon peel using Tori Avey’s recipe.

There was just enough juice to make lemon ice cream. I love lemon anything. My grandkids joke about the lemon drops I always have on hand. I once had frozen lemon yogurt and loved it. But I’d never tried lemon ice cream. So, that’s what I decided to make.

If you’re a lemon fan like I am — the is a big WINNER!

Lemon Ice Cream

• 2-1/2 cups half and half cream

• 2 teaspoons grated lemon zest

• 3/4 cup sugar

• 1/4 teaspoon salt

• 3 large egg yolks

• 1/2 cup lemon juice

• 1 teaspoon vanilla extract

Heat 1-1/2 cups of the cream with the lemon zest in a saucepan over medium heat until bubbles appear around the edges of the pan. In the bowl of an electric mixer, beat the sugar, salt and egg yolks at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the lemon juice and remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions.

Makes about 5 cups

Lemon Blueberry Bundt Cake

I’ve read a lot about the health benefits of blueberries so I’ve been using more of them recently in recipes. More about that in the next month or two —

Meanwhile, this lemon-blueberry cake will do! The sweet berries and the tangy lemon are a perfect pair and the cake’s texture is dense, like pound cake, but also is fabulously moist.

It got rave reviews from my tasters.

I’ve made this recipe with and without the extra lemon sauce. I love the powerful tang of lemon, so I prefer it with —- but it is still delicious without.

This is a good dessert for sure and a good bet for a buffet or brunch meal.

Lemon Blueberry Bundt Cake

• 3 cups all-purpose flour

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 pound butter

• 2 cups sugar

• 3 large eggs

• 1 cup plain yogurt or sour cream

• grated peel of 2 medium lemons (about 1/4 cup)

• 3 tablespoons lemon juice

• 1 cup blueberries

Lemon Sauce (optional):

• 1/2 cup lemon juice

• 1/4 cup sugar

Grease a 10-cup bundt pan, then sprinkle the insides with flour or plain dry bread crumbs. Set aside. Preheat the oven to 350 degrees. Combine the flour, salt, baking powder and baking soda in a bowl and set aside. In the bowl of an electric mixer, beat the butter and sugar together at medium speed for 4-5 minutes or until smooth and creamy. Add the eggs one at a time, beating after each addition. Add the flour mixture in thirds, alternating with the yogurt. Beat after each addition and scrape the sides of the bowl occasionally. Add the lemon peel and lemon juice and stir into the batter. Fold in the blueberries. Spoon the batter into the prepared pan. Bake for about 60-70 minutes or until a cake tester inserted into the center comes out clean. Remove the cake from the oven. Mix the Lemon Sauce ingredients and brush some onto the surface of the cake while it is cooling in the pan. Let the cake cool in the pan for 10 minutes then invert onto a cake rack. Brush the remaining Lemon Sauce over all the remaining surface area of the cake. Let cool and serve.

Makes 16 servings