It seems like I always have either leftover egg whites or egg yolks that I need to do something with. The whites usually go in the freezer until I accumulate lots of them because then I can make angel food cake.
I use the yolks within a few days and ice cream or pastry cream seem to be the easiest way to use them up.
I had some leftover lemon curd that I had made for some mini cupcakes and since I really don't like to waste things like that, I was hoping I could incorporate it into whatever ice cream I decided to make. I also had tons of lemons, so lemon ice cream won out.
This recipe makes a deliciously tart and bright lemon ice cream. The lemon juice, zest and sugar are combined first and chilled. Then the egg yolks are tempered with the hot milk. After both of those components are thoroughly chilled, they are combined with the cream. The technique makes for a very smooth finished product. I swirled my leftover lemon curd into the ice cream base, after it was done churning.
I thought this ice cream would be great for an ice cream sandwich so I searched until I found a chewy cookie that I thought would make a good base. I found this recipe on My Baking Addiction and Jamie said herself that she liked the lime version of this cookie better than the lemon, but I was willing to take my chances.
These cookies were perfect for the ice cream.
My son could hardly wait for the pictures to be taken because he really wanted to eat this ice cream sandwich.
He begged me to take some photos of him "posing" with the dessert, so I did.
He was not disappointed by this dessert in the least!
Ultimate Lemon Ice Cream from Tartlette
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar or 2/3 cup agave nectar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream
In a non-reactive bowl, mix the lemon zest, juice and sugar (or agave nectar). Refrigerate one to two hours to blend flavors.
In a large bowl, slightly beat the egg yolks to break them up. Heat milk to barely boiling in a large heavy saucepan.
Whisk 1/4 of the milk into the egg yolks to temper them and then whisk in the rest of the milk. Return the combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon.
Refrigerate for at least 2 hours.
Combine milk mixture with heavy cream and lemon mixture. Churn in your ice cream maker according to the manufacturer's directions.
Chewy Lemon Sugar Cookies as seen on My Baking Addiction
adapted from Rock Recipes
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
Zest of one large lemon, finely minced
4 tbsp fresh lemon juice
1/2 cup sugar for rolling cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lemon juice and lemon zest.
5. Gradually blend in the dry ingredients.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Makes approximately 24-30 cookies depending on size