Today we kick off Memorial Day Weekend AKA the unofficial start of Summer AKA the best time of the year! There’s always lots of excitement around here at the end of May – we live for Summers at the Jersey Shore. Tis the season to get into the Summa-time spirit and Treat. Yo. Self. with some ice cream.
Philadelphia style ice cream means it’s made with just the basics: cream, sugar and flavoring. It doesn’t require any eggs, which makes it a bit lighter on the palate and a gazillion times easier to make. That’s right, a gazillion. Impressive, isn’t it? This version is super puckery and just sweet enough, perfect for all the lemon lovers in your life (and there’s lots in mine).
Enjoy the warmth, enjoy the long weekend and treat yo self to all of the ice cream. You deserve it.
- 2 cups heavy cream
- 1 cup sugar
- pinch of salt
- 1/4 cup finely grated lemon zest (about 2 large lemons)
- 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3-4 large lemons)
- Whisk together the heavy cream, sugar and salt, then place in the refrigerator while you zest and juice the lemons. Remove from the fridge and whisk a bit more until the sugar is fully dissolved. Add in the zest and juice and whisk to combine. Cover and chill the mixture until it's very cold - at least an hour in the refrigerator, or about 20 minutes in the freezer.
- Churn in an ice cream maker by following the manufacturer's instructions. When it's finished, scrape into a container, cover, and freeze until it's good and hard - this will take several hours, or best to do over night. That being said, it's hard to resist freshly made ice cream, so follow your instincts and have at it if you please.