Did you notice there wasn’t a Random Thoughts Thursday? Probably not, but if you did notice, well, I just didn’t feel like doing it this week. Sometimes, I get really sick of things. I’m not saying I won’t do them anymore, but I definitely needed a week off. Should resume normally next week.
When I was typing this post I wrote Lemon Sherbert. Am I the only one that calls it that? I loved orange
sherbert sherbet when I was a kid. It was probably one of my favorite desserts, right Mom?
What can I say about this lemon sherbet? Well, for starters, it’s AMAZING! Seriously, that’s pretty much all I need to say. Homemade ice creams are the best desserts. EVER. Please make this someday, and if you do, let me know. I want to know you experienced the awesomeness that is this dessert.
recipe by David Lebovitz
The Perfect Scoop
3 cups whole milk
3/4 cup sugar
3-4 lemons for zest an 6 tablespoons juice
1. In a medium saucepan, mix 1 cup milk and sugar together. Stir until sugar is dissolved. Zest 1 lemon into the saucepan and stir. Remove from heat.
2. Pour into a bowl or 4 cup measuring cup. Add remaining 2 cups milk and refrigerate until cold.
3. Stir in the lemon juice.
4. Freeze in your ice cream maker according to the manufacturers instructions.
Notes: I chilled my milky sugar mixture for about an hour.
I churned my mixture in the icre cream maker for about 20 minutes on speed 1. Then I transfer it to the freezer. It was in the freezer for about 2 hours before I served it.