Lemon Almond Ice Cream

Lemon Almond Ice Cream - bright citrus and warm bitter almond light up the dreary days of winter in this creamy scoop.

Winter is coming. My husband can’t stop saying it.  As fans of Game of Thrones, it is hard not to say the phrase when the cold weather decides to come around.  Possible snow tonight in Maryland.  I can’t say that I am a fan.  I love to watch the snow.  If it’s going to snow I would rather be locked up in the house watching it through the windows.  The snow is beautiful.  But being outside in the cold is admittedly not my favorite thing.

Throughout winter I am on the hunt for things to keep me warm, particularity food.  I associate winter with warm comforting dishes like soups, mac and cheese, and chili.  I love warm beverages like hot apple cider and hot chocolate.  Another love of winter is citrus! I miss all of the seasonal citrus fruit I could buy in the South (ah satsumas!), but luckily I can still get some citrus in the stores up here in Maryland.  This week I made a Lemon Almond Ice Cream, inspired by some sweet, moist lemon almond cake I tasted a few weeks ago.  How does ice cream keep me warm? Well it doesn’t really but I do love snuggling up under a blanket and enjoying a scoop.  Enjoy!

Lemon Almond Ice Cream - bright citrus and warm bitter almond light up the dreary days of winter in this creamy scoop.

Lemon Almond Ice Cream
Makes about 1 quart

1/2 cup whole milk
1/2 cup heavy cream
1 2/3 cup (330 grams) sugar
1 pound (16 ounces) Sour Cream
1 1/2 teaspoon lemon zest (about 2 smalls lemons)
Pinch of salt
1/2 teaspoon almond extract

In a medium saucepan, combine milk, cream and sugar and heat over medium heat until sugar dissolves completely.  Remove from heat and whisk in sour cream until smooth and completely incorporated.  Zest lemon directly over bowl, add salt and then stir to combine.  Chill mixture in refrigerator until fully chilled (at least 2 hours).

Once chilled, add almond extract.  Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.  Pack the ice cream into a plastic container.  Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid.  Freeze until firm, about 4 hours.

Comments

  1. Mike says

    “But being outside in the cold is admittedly not my favorite thing.”

    Nor mine. I used to rail against people who said “I just LOVE the snow!”. Yeah, it’s OK if you can sit in front of a roaring fireplace with some hot chocolate, looking out through the picture window at the winter wonderland, but it’s not so hot – no pun intended – spending 12 hours up in the derrick of a drilling rig during a Texas Panhandle blizzard. All my griping aside, this recipe looks great and I saved it…but I think I’ll wait until summer to make it. At this time, it’s about 15 deg. with a wind chill of about zero. Love your site, have subscribed to it in my reader for quite a while.

Leave a Reply

Your email address will not be published. Required fields are marked *


eight − 2 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>