There are certain things I just know that I like. Red nails. Gramma’s house in Montauk. Pancakes and French pastries with extra syrup and jam. The act of re-reading any and all Harry Potters (except maybe number five — Harry’s angsty teenager act stresses me out in that one). New running sneaks. Getting flowers! Clean sheets. Amazing/terrible pop music. Thanksgiving! Also chocolate.
And now, apparently, lemons? I don’t know. I mean, lemons. I didn’t used to think the sight of a pile of lemons on the counter would excite me, but here I am again, singing the praises of yet another lemon recipe. I’ve made lemon curd (twice, actually – the second time I turned it into lemon yogurt mousse), lemon muffins, um, twice, lemon loaf cake, lemon yogurt cake (one of my first ever blog posts, by the way — how far I’ve come since then), and lemon-scented banana bread. And now ice cream! I am lover of lemons and a maker of lemon cream ice cream. Yes! Loud and proud.
You don’t see a lot of lemon ice cream out there. Lemon sorbet, sure, and the occasional lemon Italian ice (or water ice in Philadelphia), but it’s rare to find smooth, creamy, true ice cream in bright and refreshing lemon. But let me tell you: it exists, and it is fantastic.
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