Sparks loves anything lemon, and while I’m partial to anything lemon I especially love lemon ice cream. My mother made some from a Martha Stewart recipe in 1997, back in the old days when Martha was ten times as wonderful as she is now and everything else was ten times less wonderful than it is now (apologies all round), and the lemon ice cream was an absolute revelation. So now, when the internet has made everything pretty great, I still make lemon ice cream sometimes and I still think it’s greater than most things on the internet.
Did that make any sense? Never mind. Just eat this while watching The X-Files on Netflix Streaming, and pretend it’s still 1997.
Sparks and I had both had double helpings before I could photograph it, sorry. It’s that nice. I have tweaked an internet recipe to make it just right for us, so here goes.
1/2 cup lemon juice
1 T lemon zest
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups cream
Put all ingredients except the cream in a saucepan and heat over medium-low until it begins to simmer. Remove from heat, pour through a strainer, and refrigerate until cold.
When cold, whisk in the cream and put in your ice cream maker of choice. When the ice cream maker is done transfer it to a storage container and put in the freezer for at least a couple of hours before eating.