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.
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
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
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
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.