Summer is officially here and I’m combining two of my favorite things– lemon and ice cream! Honestly, I am seriously obsessed with lemon desserts. I will take a lemon bar, lemon chess pie, or a lemon granita any day, and with multiple servings! There’s something about marrying the tartness of lemons with the sweetness that dessert brings, which is so mouthwatering.
This recipe will make your mouth water also. I’m not going lie, this is a very lemon forward dessert, but it’s nothing to shy away from, since it’s incredibly refreshing. There’s just a little bit of prep, mostly zesting and juicing the lemons, before popping it into the ice cream maker, and then you’re set!
- 3 large lemons
- 1 can sweetened condensed milk
- 12 ounces sour cream
- Splash of vanilla
- 1 tsp poppyseed
Rinse and dry the lemons. Press or roll them on a cutting board to loosen the juice. Using a zester grate the skin from the lemon careful to only get the yellow peel and not the white pith- which is bitter. Put the lemon zest in a bowl and place a strainer on top. Strain the lemon juice from all the lemons into the bowl.
Add the sweetened condensed milk, sour cream, and vanilla to the bowl with the lemon zest and juice and mix until combined. Put into the ice cream maker and churn for 12-15 minutes. The ice cream should be pulling away from the sides and more of a soft serve consistency. Add the poppyseed and churn for 1-2 minutes more.
I moved the ice cream into another container since it’s easier to scoop that way, but you can leave it in the ice cream maker if you want. Cover the container with plastic wrap so that it is touching the surface of the ice cream to prevent freezer burn. Then place it in the freezer for 2-3 hrs up to overnight.
Remove and serve!
I hope this blog post doesn’t come too late in the season so that now you’re burned out on pumpkin- if that’s even possible. I remember first having pumpkin ice cream when I was in junior high and haven’t had anything as good since- until now.
This is a very classic take- true to pumpkin as we know it flavor. When people think of pumpkin flavor it’s not the pumpkin itself which people love, it’s the spices like cinnamon, nutmeg, and clove. But unlike a Starbucks latte this ice cream actually has pumpkin in it.
This is a quick abbreviated version- meaning the cookies are store bought.
- 1 15 oz can of pumpkin puree
- 1 12 oz can of evaporated milk
- 1/2 cup sweetened condensed milk
- 3/4 cup sugar
- 2 tsp of pumpkin pie spice*
- 1 package of molasses cookies
Combine ingredients in a bowl and whisk until sugar has dissolved and the mixture is smooth. Put the mixture into the ice cream maker and process according to the directions.
Place the cookies in the fridge for 10-15 minutes so they don’t fall apart when you add the ice cream.
Once the ice cream is ready put into freezer for 10 minutes to firm up so you can scoop nice rounds for the cookies.
Afterwards place a big scoop in the center of the molasses cookie and slowly press down with the other cookie.
Recipe makes about a pint.
And of course it’s just as good on it’s own!
*If you don’t have pumpkin pie spice you can use the following
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
There’s a wonderful pink ice cream truck called Outside Scoop which drives around Des Moines making truly unique ice cream flavors. My first encounter with them was at the second annual food truck throw down and among blue berry lemonade, dutch letter, and maple bacon brittle ice cream there was a goat cheese with roasted cherries flavor. Of course this one caught my attention– cheese in ice cream? No way! But you’d be surprised how the goat cheese transforms into this mellow creamy ice cream of your dreams. This is a copycat recipe, I have no idea how they make theirs beyond combining the ingredients in the name, but man did my recipe come out great!
•2/3 of 14 ounce sweetened condensed milk (about 9oz)
•2 cups heavy whipping cream
•1 8oz log Trader Joe’s chevre goat cheese
•1 8oz bag Trader Joe’s dried pitted tart Montmorency cherries
•1 cup filtered water
•1/2 cup sugar
•Splash of cognac or VS brandy
•Splash of vanilla extract
To avoid tart overload I sweetened the cherries a little bit by boiling them in filtered water with the sugar, cognac, and vanilla extract. Bring the mixture to a boil cover then reduce to a simmer for 15 minutes to give the cherries a chance to absorb the liquid. Next strain the cherries (keep the juice for later) and place on a plate or sheet pan. Chill in the fridge for 20 minutes.
In a medium mixing bowl whisk the room temperature goat cheese, cherry juice from earlier, and the condensed milk until smooth. Once the cherries have cooled fold into mixture.
In a mixer or with a hand mixer (which we have neither- add it to wedding registry!) whip the heavy whipping cream until they form stiff peaks. Pro-tip it helps to chill the bowl beforehand. Slowly fold the heavy whipping cream into the goat cheese, condensed milk, and cherry mixture.
Last put the mixture into a bread loaf pan, cover with saran wrap so that it’s touching the top (to prevent an ice film), and freeze for at least 4 hours or overnight.
My dad recently took a trip to the middle east and brought back these amazing pistachios. I knew right away I wanted to use them in a dessert. How it turned out to be more chocolate than pistachio I’ll never know, nor will ever complain. This is a featured recipe I came across from Thyme & Honey’s blog. The author warns choco-lovers to proceed carefully because once you have this tart you won’t be able to stop thinking about it until it’s all gone.
1 package of butter biscuits
4.5 tbsp melted butter
2 bars of good dark chocolate (that means no wonka, hersey’s or nestle)
1 1/3 cup heavy whipping cream
1/3 cup shelled pistachios
1/3 cup dried cranberries
Crush the butter biscuits until they’re very fine crumbs. Place the crumbs into a bowl and pour the melted butter on top. Mix until all the melted butter has been absorbed. With your hand press the biscuit butter mixture into a tart pan, or a pie pan works just as well. Place into the freezer for 10minutes to cool and set.
Heat the heavy whipping cream until scalding. Do not let it boil or you’ll risk burning the cream or having it curdle. While the cream is heating coarsely cut the chocolate and add to a mixing bowl. Once the milk is scalding slowing combine it to the bowl with the chocolate pieces while stirring. Once the chocolate has melted and is free of lumps pour it into the now set biscuit crust. Place the tart back into the freezer for at least 4 hours.
For the topping you can toast the pistachios or like me, you can just cut them up and sprinkle on top with the cranberries.