Serious Eats: Recipes

Lemon Ice Cream

[Photograph: Max Falkowitz]

Sweet and tart, light and creamy, more than a little like lemon meringue pie. If you've only ever had lemon sorbet, give lemon ice cream a chance.

The candied lemons stirred into this ice cream are optional but highly recommended. They take a bit of work and a couple pots, but the work goes by quickly once you get into the swing of things. I've used the technique and general ingredient proportions from Lauren Weisenthal's how-to on candying lemon zest, which involves blanching the lemons three times to remove any trace of bitterness from the pith.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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