Sunday, March 31, 2013

Light and Luscious Lemon-Scented Ice Milk

                                                                    Happy Easter

                                                           Lemon-Scented Ice Milk

From the kitchen of One Perfect Bite...I hope you all are enjoying this special holiday weekend. We had our Easter dinner last evening and this is one of the desserts I made to accompany the Mediterranean-style meal we served. I think you'll find it to be a light and lovely way to end a special holiday dinner. A well-flavored ice milk is a wonderful creations that will refresh, rather than weigh down the palate. This scented ice is a simple dish to prepare but it takes time for the lemon flavor to infuse the milk and it must be properly chilled before it goes into your ice cream maker. The operative word for desserts such as this is cold. That necessitates starting the ice milk the day before you actually need it.  I like to serve this treat in frosted parfait glasses with a light drizzle of limoncello, or an absolutely stellar sweet wine sauce that you can find, here.  Desserts like this demand a cookie or two to complete them. So, I served the ice milk with  madeleines, ginger snaps and a new almond flavored sugar cookie that I will share with you tomorrow. I really hope you'll give this dessert a try. Those of you who do, will not be disappointed. Here's the recipe.

 Lemon-Scented Ice Milk ...from the kitchen of One Perfect Bite

3 cups whole milk
1 cup heavy cream
2/3 cup + 3 tablespoons granulated sugar, divided use
Zest of 1 large lemon cut into thin strips
1 cinnamon stick
4 large egg whites

1) Combine milk, cream, 2/3 cup sugar, lemon zest and cinnamon in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Pour into a nonreactive container and refrigerate until icy cold, about 8 to 10 hours. Remove lemon strips and cinnamon stick.
2) Beat egg whites in bowl of an electric stand mixer until soft peaks form. Slowly add remaining 3 tablespoons of sugar and continue beating until peaks are shiny. Whisk egg whites into chilled milk mixture. Pour mixture into bowl of an ice cream machine and freeze according to manufacturers instructions.
3) About 1/2 to 1 hour before serving, move ice milk from freezer to refrigerator. When ready to serve, place a scoop of ice milk in a parfait glass. Drizzle with limoncello or sweet wine sauce. Yield: 6 servings.

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Lynn said...

The ice cream looks great Mary and your daffs are truly beautiful! Happy Easter:@)

Alicia Foodycat said...

How beautiful! Happy Easter.

T.W. Barritt at Culinary Types said...

This sounds like a lovely finish to the holiday meal! Happy Easter, Mary!

pam said...

Happy Easter Mary!

Joanne said...

This sounds super refreshing! The perfect palate cleanser!

Angie's Recipes said...

Happy Easter to you and your family, Mary!

Ginny Hartzler said...

Happy Easter! Your bouquet is beautiful, and I love the vase. I remember when I was growing up, there was no such thing as low fat ice-cream. The grocery store had ice-milk, a term I have not heard in a long time! In fact, it was very icy and not creamy at all. We have come a long way since then.

Chiara said...

I wish you a very happy Easter Mary !

David said...

Mary, This sounds very refreshing... I hope that you're having a wonderful Easter! Take Care, Big Daddy Dave

Eily said...

look so yummy!

Young Adventures... said...

Sounds like the perfect ending to a heavy meal. I just pinned this to my frozen treats board. My husband will love this (loves anything frozen with citrus). I hope you had a Happy Easter celebrating with family and friends Mary.

yellowfish said...

Oh! I love lemon- I'm going to have to try this!

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