This is my unabashed favorite ice cream, a silky light ice cream alive with the taste of lemon. It is to my adult tongue what the Italian lemon ices on the Bradley Beach, New Jersey boardwalk were to my kid tongue—happy addiction, almost a reason for living.
Commercial supermarket lemons, as long as you scrub them zealously before use, are fine here. If you’re living in California, also try this recipe with the indigenous Meyer lemons; they’re super.
This ice cream holds its flavor for two to three days. The unfrozen mixture can be refrigerated for a day or two before freezing.
Serving Suggestions: If you like chocolate (what a question!), try this ice cream with one of Amy’s chocolate cookies.
© 1992 All rights reserved. Published by Workman Publishing.