Saturday, November 6, 2010

Lemon Goat Yogurt Ice Cream

Lemon is a curious fruit. It is light and refreshing and it seems to scream summer. Yet it is a winter fruit. It just doesn't seem to fit. Even in this temperate environment, I still crave fresh lemon in the summertime. Especially lemon with any sort of cream.

I made this ice cream some time ago, but really did enjoy the flavor. It is light, refreshing and the almond plus goat milk adds a unique twist to the ice cream. It can be enjoyed on its own or accompany any sort of dessert. When I first made this it accompanied an olive oil cake with figs. My ice cream love can't be chilled with the cooler fall weather rolling in and I may have cured Isaiah after grossing him out with eyeballs for dessert. 


Lemon Goat Yogurt Ice Cream

  • 1 cups cream
  • 1 cup goat yogurt
  • 1-1/2 cups whole milk 
  • 2 egg yolks
  • 1 TB cornstarch
  • 1/4 teaspoon salt
  • 1 cup sugar
  • zest from one lemon
  •  6-7 tablespoons fresh squeezed lemon juice
  • 1 teaspoon almond extract

  1. Combine milk, egg yolks, cornstarch, salt and sugar in a sauce pan. Cook over medium heat, stirring frequently until the mixture comes to a boil. 
  2. Add cold cream, and mix well.
  3. Add lemon juice, zest, goat yogurt and almond extract. Mix until well blended.
  4. Chill in refrigerator for at least 6 hours or even better overnight. 
  5. Churn in an ice cream machine.

1 comment:

  1. Summer and winter sorta goes together. We always need a frozen treat on hot days (:

    that lemon fro yo looks incredible. you rock!