With my ongoing theme on lemons that started with the marshmallows, this week there is a lemon and rosemary infused ice cream made using Jeni Britton Bauer’s method from her book, Jenis Splendid Ice Creams at Home (Artisan Books). This book made me fall in love with making ice creams at home and become much more adventurous in my flavor combinations. The ice cream is egg-free and uses cream cheese and cornstarch to build the texture. The ice cream has the right amount of lemony scent and tangy flavor. The rosemary pairs extremely well with this bright citrus flavor. BTW, I recently met Jeni for dinner in San Francisco (who is wonderful IRL) and I had to tell her how much I love her lemon ice cream. It’s so good, they always run out of it at my grocery store! To make this a true lemon lover’s ice cream, I chopped up a few lemon poppy seed marshmallows and added them to the ice cream. The soft marshmallows and crunchy poppy seeds add a nice flavor and surprising texture. The fried sugar-coated rosemary sprigs helped unite the whole theme together. Now all you need to do is make, freeze and eat up! No reviews 3 medium lemons (juice plus zest) 2 Tbsp + 2/3 cup /130 g sugar 2 cups/480 ml whole milk 1 Tbsp plus 1 tsp tapioca starch (you can use cornstarch too but see my notes) 2 oz/55 g cream cheese, softened 1/8 tsp fine sea salt 1 1/4 cups/300 ml heavy cream 2 to 3 Tbsp fresh rosemary leaves (for much stronger you could go up to 4 Tbsp) For the Fried Sugar Rosemary Leaves Garnish 4 to 6 young rosemary sprigs 1/4 cup/60 ml neutral oil, such as grapeseed, for frying 1/4 cup/50 g granulated sugar For the Ice Cream: Lemon Poppy Seed Marshmallows For the Fried Sugar Rosemary Leaves Garnish Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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