Go ahead, I dare you.
Google "Ice, Ice Baby Lyrics." Read through them. Sober. If you get it, enlighten me.
Meanwhile, I'll take a stab at making ice cream. Not just any ice cream. Meyer Lemon Gelato, with lemons from my tree.
6 whole meyer lemons
1 1/3 cups sugar
6 egg yolks
1 1/3 cups heavy whipping cream
2 2/3 cups half-and half
1 tablespoon vanilla extract
Zest the lemons. Add the zest to the sugar.
Whisk the egg yolks with the cream and salt in a heat proof bowl.
Combine the half-and-half and the lemon-sugar in a medium, non-reactive (non-aluminum) saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Remove from heat. Slowly and carefully whisk the hot half and half into the egg yolk mixture. Return the partially cooked custard to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches the approximate consistency of heavy whipping cream and coats the back of a spoon.
Pour custard into a bowl without straining. Stir in vanilla. Cover surface with plastic wrap to prevent skin from forming and cool. (We stashed it in the fridge while we went off in search of dinner).
Squeeze lemons to create 3/4 cup lemon juice. Stir juice into cooled/chilled custard. Transfer mixture to ice cream maker. Freeze according to the manufacturer's instructions.
will have to wait, for now. The final product's in the freezer -- but the remnants on the spatula and in the dasher bowl look and taste promising. Stay tuned...
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