This Month's Recipe

Beat eggs until foamy in large mixing bowl. Gradually add sugar and beat until thickened. Add cream, vanilla and salt and mix thoroughly until sugar dissolves and all ingredients are incorporated. Pour into ice cream maker. Add milk to fill line. Freeze as directed.

Makes about 4 qts.

We make so much of this ice cream recipe that we cannot afford the time or the trouble of a hand-cranking machine with a pretty wooden tub. We leave that to the purist and buy one of the inexpensive (about $20) electric ice cream makers that are so plentiful on the market. At the rate we make ice cream, one of these machines lasts about two years. Let’s see. I’ve been married to Paul about twenty six or so years. That means that we have gone through about …

This is a great recipe for ice cream and we usually stick to making vanilla, but changes can be made for other flavors by adding fresh fruit as it is made. Do not sweeten the fruit. The natural sweetness of the added fruit is enhanced by the ice cream and vice versa.

Grate lemons onto sugar. Add water and salt. Heat slowly until sugar dissolves. Bring to a boil and boil for five minutes. Cover without stirring to avoid crystallization. Chill and then add lemon juice. Churn or still freeze.

This is an extremely refreshing light desert to have during the summer. It is an excellent replacement for ice cream (which, to be honest, can be a little heavy in hot weather).

An alternative to the lemon flavoring, is freshly squeezed grapefruit juice. Try it. We like both.

Small dabs of defrosted frozen fruits such as raspberries can be put on top the ices for added zest. Use only small amounts so as not to detract from the ices original flavor. Paul likes to add just a splash (no more or the ices will melt) of Grand Marnier.

An excellent way that the lemon ice can add panache to a several course dinner with special guests, is to serve a slight amount (perhaps two large tablespoons) of the ice in a sherry glass between courses. Surprisingly, this will “cleanse the palate,” i.e. separate the flavors between the disparate tastes of the two courses.

Bon Appetit!