life without an alarm and homemade lemon velvet ice cream with cracked tellicherry peppercorns--- it doesn't get any better than this.
lemon velvet ice cream
1 quart plus 1-1/3 c. whipping cream
1 quart plus 1-1/3 c. milk
juice of 8 lemons
4 c. sugar
2 t. lemon extract
1 T. grated lemon rind (i add the zest of all of the lemons)
mix thoroughly and freeze. it tastes just the way it sounds... like velvet.
from the helen corbitt's cookbook, 1957
visit my etsy shop!
1 comment:
I have a pile of lemons and limes to do something with - just found that something!
XO
Post a Comment