I recently had the  incredible opportunity to take an Ice cream making class with Guerrilla Ice Cream. As something that I’ve always dreamed of doing, I was thrilled to expereince it and learn ice-cream-machine-free ways to make my favorite dessert. In a heavy bottom sauce pan, we heated the cream, sugar, eggs, and lemon zest for 15 minutes until it became thick and could ribbon. After that, voila, ice cream! Of course, that’s after a few hours in the refrigerator.  

After tasting the Chai Masala, Mango sorbet and chocolate, I couldn’t wait to taste my creation. I have to say, the lemon ice cream was so fantastic, you might confuse me with the heiress to Vivoli! Ciao Firenze!

Post zesting the lemon

Lemon zest is added to milk + sugar mixture for infusion.

Sifting zest and lumps out after mixture ribbons.

After sifting, portion into individual cups + freeze for 3 hours. It's then ready to eat!

Tags: Guerrilla Ice Cream

This entry was posted on Tuesday, August 3rd, 2010 at 8:51 pm and is filed under Chic Peas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.