First off I know this image is gigantic, but I don’t care, I love that old metal ice cream can.
I’m always on the look out for interesting lemon recipes because I have a Meyer Lemon tree that keeps on giving, a giant, bad hair day, rosemary bush and fresh ginger in house, most of which ends up going bad and getting replaced in an ongoing entropy feedback loop. When I ran across Katie’s recipe I knew I had to try it. I am happy to report it tastes as good as it looks.
Normally I would just link you over to recipe at this point, but I thought it might be helpful to list the ingredients in American quantity equivalents.
- 1 cup sugar
- 1½ cups whole milk
- 2 cups heavy cream
- 1 cup half and half
- Juice 4 lemons
- Zest 1 lemon
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons fresh ginger, very finely grated
Note: The above will (i think) be less sweet than Katie’s version as castor sugar is finer than American granulated sugar. But I tend to cut back on the sugar used in most recipes.
Lemon, Ginger and Rosemary / 1 1/2 quart
Mix Prep Time: 20 min
Freeze Time: 35 min
Total Time: 55 min