This one is for my mother-in-law, Bonnie. A surefire way to bring a bounce of glee is to present her with a half-gallon of this elusive ice cream. Although not nearly as ephemeral as a paper bag filled with Michigan morels, it ranks a close second. True lovers of lemon custard know to buy it when you see it, but like manna, don’t stockpile and ruin the magic. If you haven’t been introduced, lemon custard is a very mild lemon ice cream, nothing like the bracing tartness of lemon sorbet. This recipe only uses one lemon, but feel free to increase as you see fit. Apparently, my kids have inherited a love for lemon and this dairy-free and egg-free lemon custard brings little bounces of glee as well.
0Lemon Custard Ice Cream
3 cups plain soy creamer (about 1 1/2 pints)
20 regular marshmallows (about 1/2 bag)
1/3 cup sugar
1/4 cup lemon juice (about 1 lemon)
2 teaspoons fine lemon zest (about 1 lemon)
2 T. oil
1 t. vanilla
Yellow food coloring
1.) Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
2.) Heat for 1-2 minutes, until soft and puffy.
3.) Whisk the soft marshmallows with 1/2 cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
4.) Add the remaining 2 1/2 cups of creamer, sugar, lemon juice, zest, oil, vanilla. Add some yellow food coloring to liven things up a bit.
5.) Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.