For Christmas, hubby and I received an ice cream maker attachment as a gift from his sister, Amber. Although I love ice cream year round, I haven’t gotten ambitious enough to make any until this week. It was a lot easier than I thought it would be. The only thing I didn’t consider: you need to freeze the mixing bowl for 15 hours before use.
When picking my first recipe, I knew to ask my friend Jess. She uses her ice cream maker frequently and loves this lemon buttermilk sherbet recipe. Both recipes are from The Perfect Scoop by David Lebovitz.
I’m not real big on lemon sorbet, but it was starting to get hot this weekend and we talked about getting snow cones at least twice. The heat motivated me, but I will definitely make this again, as it was so easy and delicious. 2 1/2 cups water 1 1/4 cup sugar zest of 2 lemons 1 cup freshly squeezed lemon juice (took about 6 lemons) In a medium saucepan mix 1/2 cup of the water with the sugar and zest. Heat on medium heat until the sugar has dissolved, stirring frequently. Remove from heat and add the remaining 2 cups of water and the lemon juice. Refrigerate until completely cold. Put it in your ice cream maker.
Using the Kitchenaid Ice Cream Mixer, it seemed to take only about 15 minutes.
