Pucker Up Ice Cream

 

In this photo, I have used limes and 2 drops of neon green food coloring—it just seemed to need a little color.

 

  • 3 giant lemons (or 4 very large limes)Pucker Up Ice Cream
  • ¼ cup heavy cream
  • ½ cup egg substitute
  • 12 ounces cold ginger ale (diet or regular)
  • 6 ounces lemon yogurt (or lime; light or regular)
  • 1 cup sugar
  • 1 teaspoon ground cardamom
  • ¼ teaspoon plus ¼ teaspoon salt
  • A few drops yellow (or green) food coloring (optional)
  • 2 tablespoons salted butter
  • 2 tablespoons turbinado (raw) sugar
  • 4 ounces hazelnuts, coarsely chopped

Place a fine mesh strainer over a 4-cup glass measuring cup. Zest the lemons well and reserve ¼ cup; set aside. Cut lemons in half and juice them. Pour juice into the glass to measure ½ cup. Add the cream and egg substitute; combine with a whisk. Slowly add the ginger ale; let it settle down a bit. Add the yogurt, reserved zest, sugar, cardamom, and ¼ teaspoon salt and whisk all well. Pour into a 6-cup ice cream machine and mix 30 minutes.

Meanwhile, melt the butter in a medium skillet. Add the turbinado sugar and the remaining salt and cook until the sugar dissolves. Add the nuts and sauté over rather high heat 1 minute; stirring frequently. Set aside in the pan and mix a few times. Break up the nuts and add to the ice cream. Mix another 5 minutes. Place in a 6-cup container; cover and freeze. Mix the ice cream up occasionally, especially from the sides. Freeze about 1-2 hours for a rather soft consistency; more than 3 hours for a firmer consistency. When very firm, take out of the freezer for 10 minutes before serving. Makes about 6 cups.

This will knock your socks off. Lime is just as good as the lemon, or you might try combining both. Try orange as well for a much milder version. My son-in-law said this tasted like the candy Lemon Heads. 

 

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