Given to me from sister’s mother in law when I visited this past Thankgiving, this simple lemon ice cream recipie that I used with our yuzu. It’s quite simple to remember, 1 cup sugar, 1 cup milk, 1 cup heavy cream, 1 lemon. Mix the sugar into milk until sugar dissolves, easier to use fine sugar. Mix in the juice and zest of lemon, in my case I used 2 yuzu. I also had a vanilla bean that was getting old that I tossed in. In separate bowl, whip heavy cream until it holds peaks. The Braun immersion blender did a good job of that. Combine into the milk and mix, trying not to have lumps but keep the air still in the cream. Pour into container and put into freezer. After it freezes, enjoy! Just had my first bowl, pretty darn yummy! If I were to do this again, I would probably adjust down the sugar, it was a bit sweet.
Mmm 😛 yeah, yuzu probably not as sour as lemon, so sugar can be “hikae-me”.