The theme of this month’s Baketogether with Abby Dodge was strawberry sorbet, our way. What I love about these challenges is their flexibility. Abby leave it up to you to post when you feel like it and, even better, she allows you to take the recipe and run with it, swapping ingredients here and there, following the technique but really making the recipe our own. So this month, I present Abby Dodge’s strawberry lemon sorbet ice cream – my way!
I took my inspiration, as I often do, from what I had on hand. As I was cleaning out the vegetable crisper the other day, I discovered 6 lemons, on their last legs, that I must have stashed there when I had no room in the fruit bowl. So I had it in my head to do a lemon flavour. But sorbet? gelato? ice cream? The possibilities were endless. In the end, I decided to try my hand a an ice cream sandwich, using one of my mum’s old standbys – melting moments, infused with lemon zest.
For the ice cream, I took Abby’s recipe and technique and used David Lebovitz’s quantities for the liquid and lemon juice. Between these two, you can’t possibly go wrong and I ended up with exactly what I had in mind for the ice cream.
Luscious and creamy and very, very lemony…
Adapted from Abby Dodge’s Summer Strawberry Sorbet and David Lebovitz’ The Perfect Scoop.
Ingredients
1/2 cup lemon juice
1/3 cup sugar
grated zest from 2 large or 3 small lemons
1 cup half and half (10% table cream), very cold*
1 cup whipping cream (35%), very cold*
Pinch table salt
Optional: lemon food colouring (15 drops of liquid or about 1/2 teaspoon powder
Method
1. Prepare the bowl of your ice cream maker. (I use this model by Cuisinart and the bowl needs to be refrigerated overnight).
2. Put the sugar and lemon juice into a small saucepan. Cook, stirring, over medium heat until sugar is dissolved. Add the lemon zest and chill in the fridge for at least 30 minutes.
3. In a food processor or a blender, blend the lemon syrup, the cream and the salt until well combined. Add the food colouring if using and blend another 30 seconds or so.
4. Pour the mixture into the ice cream maker and follow the manufacturer’s instructions. Serve immediately (it will be soft) or scoop into a chilled dish, cover and freeze until firm for up to 2 days. I personally like its texture after about 2 hours.
* If you can’t find half and half, I would use 2 cups of a cream that’s around 18% – table, pouring cream
I *really* liked this ice cream. Creamy and zesty. Neil thought it was too creamy, expecting more of a gelato consistency with that flavour. But he didn’t say it was bad, just that he would prefer less creamy. Ok then. But *I* loved it.
For the cookies, I phoned mum for her trusty melting moment recipe – dubbed “Pam’s favourites” by a family friend’s daughter many many years ago. They are, indeed, Pam’s favourites. And mine too. A sort of a shortbread, these little cookies do melt in your mouth and are so easy to make.
Adapted from my mum’s recipe from an old magazine, title unknown
Ingredients
125 g butter, at room temperature
zest from one large lemon
1/2 cup icing sugar
1/2 cup custard powder (I use Bird’s)
3/4 cup self raising flour
Method
Preheat oven to 350F and prepare cookie trays with parchment paper.
1. Beat the butter and lemon zest until light and fluffy, about 1-2 minutes.
2. Add the icing sugar and combine until creamy.
3. Fold in the custard powder and then gradually add the flour until the mixture has come together enough to make small balls of dough. Don’t add all the flour at once – depending on the weather, you might need less than 3/4 cup – the mixture should not be too crumbly otherwise you won’t be able to form the cookie shapes.
4. Roll into small, teaspoon sized balls, press with a fork to flatten slightly.
5. Bake for 12-15 minutes until cookies are golden. They will still be a little soft as you take them out of the oven.
6. Remove cookies from trays with a large spatula and place on cooling rack until completely cool. Enjoy!
I admit that some of the cookies were a little overcooked – you really don’t need to worry if they are soft when you take them out of the oven; as they cool, they will harden up and form the lovely “melt-in-your-mouth” texture that gives them their name.
To make the ice cream sandwiches, I suggest filling them when the ice cream is soft enough to spread, then freeze the sandwiches overnight. Take them out of the freezer about 15 minutes before you want to eat them and they *should* be perfect. A little messy, but tasty.
Want more? Abby Dodge’s book, Desserts 4 Today is available on Amazon US , Amazon Canada or with free worldwide shipping on The Book Depository.
Also, check The Perfect Scoop out on Amazon.ca, Amazon.com or The Book Depository. I HIGHLY recommend it!
This looks mouth watering rich and creamy perfect. Wow.
Aw Lora, thanks – you’re too kind!
Your way seems pretty darn awesome. So needed on hot days!
Why thanks Belinda!
This is definitely a great idea for the summer heat! The cookies look amazing and love how you adapted the sorbet for the #baketogether!
Thanks so much – glad you liked it!
Totally insane. I love that you did your own flavor.
That’s what I love about the Abby challenges!
First of all, when I was in Malaysia, I saw that melting moments were HUGELY popular (they call them “momos”, and I’ve been dying to try them ever since, so I’m pretty excited about your recipe for the cookies. And, secondly, I think lemon ice cream is brilliant. And to sandwich the ice cream between two momos. Hello, happiness!
Ah, I never knew that they were popular in Asia – you learn something new every day!
This looks so creamy! I’m thinking this would be an amazing treat on a hot day, so refreshing!
It’s a GREAT treat for a hot day!
This is totally “your way” and it looks great. I love the idea of serving the ice cream in the lemon!
Thanks Ethan – love the “my way” part of these challenges!
Love love love lemon ice cream! Looks fantastic 😉
Cheers Winnie!
Looks cool and yummy! And the presentation is great!
Merci!
Mmmm! That ice cream looks so summery and refreshing!
Yes it was great for the hot weather – so refreshing!
After a cold spring, my Meyer lemons are finally falling off the tree. This is just the recipe I have wanted – thanks!
Oh SO jealous of your Meyer lemons!
I really think that the baking with Abby group fits better with your creativity than the Daring Bakers. You always pull out something amazing. Great twist on the lemon sorbet.
Me too Sara! Thanks!
Oh my goodness – those look heavenly! WAY better than plain old lemonade 😉
Indeed, though I can imagine this would be wonderful melted as a drink!
This looks delicious! I love lemon ice cream and adore ice cream sandwiches so this is a must try for me!
It really is a MUST try!
I like your way!
Thanks Lynda – I like the flexibility of these challenges!
That just screams summer… a delicious summer, that is. I absolutely LOVE your presentation. 🙂
Thank you Kate!
YUM! So gorgeous…and the flavor combo is perfect for a hot summer day….
Cheers!
I can just imagine how wonderful that tart and creamy treat would be. Both look wonderful and I am always a fan of strawberry ice cream or sorbet, but the lemon is what really stands out here. Love it!
Tart and creamy is a great combination, I love it!
I am hooked on the ease and refreshing taste of sorbets. This is certainly another one to try, particularly sandwiched between those cute lemon cookies.
Anything in between cookies is better!
That just looks amazing! With the cookies that is the best afternoon treat ever!
Totally!
Wow! I love lemon ice-cream AND lemon cookies! What a cool challenge! Where do I sign up? Buzzed you!
All you need to do is bake along and post in Abby’s comments!
Looks incredible. I am itching to buy an ice cream machine.
Those cookies look so good. I do not think Custard Powder is readily available here. Could it be replaced with Cornstarch and maybe a little yellow coloring.
I am pretty sure that you could use cornstarch 🙂
I think lemon ice cream sounds terrific. And I love how it’s a no-egg base! Definitely have to try this, maybe with coconut milk instead of cream because dairy gives me troubles. Either way should be delicious.
That would be delish with coconut milk – must try that soon too!
I love that you took your own road on this. I always find inspiration in cleaning out the crisper… usually it’s of the “oh %&*$# I really need to use whatever this is, right away” 🙂
It’s SO often my inspiration!
Creamilious! Love the idea of the ice cream being served in a lemon!
Thanks so much – I thought it was fun!
Love that you served it in scooped out lemons. Reminds me of the lemon sorbet I would get in France!
Yes, next time I will try to make actual sorbet!
This looks so lovely… I love all things lemon, so I know this will be a new favorite.
I think you would really enjoy this one!
Now that’s my kind of ice cream sandwich! Those cookies are adorable. Must try the recipe.
Are you in France now?
Yes, been here a week and survived my first week at work!
I’ve always wanted to taste lemon ice cream – I can’t imagine anything more refreshing right now. Thanks so much for the recipe, I’ll be trying it soon!
It’s so easy!
Lemon ice cream is definitely the perfect summer treat, especially when served in the lemon itself! One of my favorite Italian restaurants does it like that and it never fails to put a smile on my face…and make my stomach grumble with hunger and lust.
Yes, it’s a simple trick but one that just changes it up a little!
YaHoo! I buzzed this (and I don’t buzz a ton of blogs) and was hoping this would make the Top 9! This was a great dish and a beautiful post! Well deserved – Bravo!
Thank you so much!
brb grabbing napkin to wipe drool off chin..
LOL 🙂 Glad you enjoyed!
it may be winter down under… but I want this!!
Perfect for any season!
Oh I love it!!! When I saw Abby’s challenge I really wanted to do lemon but no room in my d**n French freezer! And I LOVE the cookies! Just fabulous!
Thanks Jamie, I think lemon is one of my favourite summer flavours!