One section I enjoyed was for a method of freezing some fruits/dairy as ice creams, sherbets or yogurts. Included in there is my new favourite ice cream, Lemon Ice Cream. I love this recipe, it's a flavour you rarely find, it's great for using up extra lemons, it's easy to make and it tastes so, so good.
2 cups whipping cream
1 cup sugar
1 tablespoon finely grated lemon peel
1/3 cup fresh lemon juice
8 to 10 lemon shells or boats
Fresh mint for garnish.
1 - In a large bowl, stir together cream and sugar until sugar dissolves. Blend in lemon peel and lemon juice.
2 - Pour mixture into a shallow pan. Freeze until firm. (about 4 hours.)
3 - Serve in lemon shells or boats or in dessert bowls, garnished with fresh mint leaves if desired. Or spoon into rigid freezer containers and store up to 2 months.
Yields 3 cups.
- 2 cups of whipping cream is roughly what you can get in one of those little 500ml containers. (Probably obvious to a lot of people, but it was revelation to me the first time.)
- For the lemon peel, I like making my own fresh, and I've found that about 3 medium/large lemons gives me just enough lemon peel for a tablespoon. And then I juice the lemons for the juice needed and store the rest for other purposes. :D
- For freezing until firm, you don't need to cover the pan.
- I love the bit about 'rigid freezer containers', ah the years before tupperware was cheaper...