When summer rolls around I get an unexplained urge to eat ice cream at every single meal. It’s like the rules change during these hot months. While we typically don’t have dessert as a family after every single dinner, in the summer that goes out the window and ice cream and popsicles are the finale to every single dinner, and sometimes lunch too. While I love walking for a cone at the lake, and the convenience of having the store bought variety on hand, there truly is nothing like fresh, homemade ice cream. I especially love using fresh fruit, which, when combined with the creamy base layer of homemade ice cream, makes for the most delicious treat. In the past I’ve made Blueberry, Cherry Chocolate Truffle, Bordeaux Stawberry, Blackberry, and Strawberry. This time I was craving lemon, and found a recipe for Meyer Lemon Ice Cream from the book Sweet Cream and Sugar Cones, that didn’t disappoint. (You can find a version of that recipe here.) It was tart and sweet and so incredibly creamy, everything I was hoping for and more. The only disappointment was the fact it was eaten so quickly I didn’t get a chance to have a scoop topped off with Limoncello. Good thing there’s a second batch in the works.
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