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.
Lemon Custard Ice Cream3 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 coloring1.) 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.
This looks SO good!
this looks wonderful! Any tips on what I could replace the soy creamer with? We are also soy free here and I'd love to have a go at this!
Hey, So Delicious is another brand that makes creamer but with coconut. Hope that helps. It is also vegan certified, gluten free, non-gmo, and they have kosher and organic options.
I’m so excited about this option!
The most logical options will be rice or coconut. Rice milk will not have enough fat, so the initial product will be fine, but rock hard after freezing so you might consider adding another 1-2T oil. Coconut milk (from a can) has lots of fat, so the texture will be awesome, but the coconut flavor will be strong. Silk makes a PureCoconut drink, which is a fortified coconut beverage, coconut flavor is less strong so might be a better option. My gut says half rice milk with half coconut will be your best bet, a little fat from the coconut and the mild rice flavor to balance out the coconut. I'm going to guess any addition of coconut may bring this into a more piña colada territory…but that's fine by me! Please post your results!
thanks! Sorry I'm so long getting back to you. I will buy ingredients for this soon. I have no problem with a lemony coconutty concotion at all!