pucker up. {rich & creamy lemon ice cream}

so it's easter this weekend.
you knew right?
well this year we are hosting. i offered and they accepted.
yikes! i'm so hoping this goes off without a hitch.
this is why i have been preparing. testing. eating....a lot.

i want everything to be just right.

i have my menu planned and i have added some new items and since i don't want to treat my guests like the guinea pigs i went ahead and tested them out on my real guinea pigs.

let's start with dessert. the prize at the end of eating all your vegetables.
it's where most of us want to end up right?
so last year i was all about chocolate. i was on a quest of sorts to master that. done.
this year i have lemon on the brain again.
maybe it's the brightness of the colour coordinating with the coming of spring.
maybe the freshness of the taste after all those months of rich comfort foods.
whatever it is, this year it's lemon.
lemon. lemon. lemon.

on a whim i email one of my favorite bakers to see if i was on the right track.
his suggestion was....get this...the exact cake i was going to make! bingo! jackpot.
after i came down from the high of that i thought about what to go with it.
i have had this martha ice cream recipe forever and have never gotten around to doing it. the time is now.
to me lemon always was a sorbet style dessert. more icy than creamy. never again.
i am so in love with this. creamy. puckery. perfect.
although....and i am shamed to say it...maybe a little TOO lemony to go with my lemon drop cake.
i might stick with vanilla.
but i had to share with you. to let you in on the secret.

the main secret.....first you make a lemon curd. that's right.
that's what makes it so good.
don't believe me?
then go make some and let me know how you did. if you resisted eating it all the first night.
if you could. i double dog dare you.

martha's rich and creamy lemon ice cream
via my mom.

1 1/4 cups white sugar
3/4 cups fresh lemon juice {from 4 to 5 lemons}
1 tbsp. of lemon zest
2 whole eggs
4 egg yolks
1 cup whole milk
1 1/2 cups heavy cream

in a medium saucepan whisk together the sugar, eggs, lemon juice and zest. cook over medium heat, stirring constantly, until it thickens - coats the back of the wooden spoon and keeps your finger drag in tact when you breakdown and have to have a taste. slowly add your milk and cream. strain over a fine mesh sieve into a clean bowl. chill for at least 3 hours or overnight.

set up your ice cream maker. following the manufacturers directions pour in your chilled lemon custard mix and let the magic happen. transfer to a decorative container and freeze until hard - but not before you taste some of the ice cream as a soft serve! {i couldn't stop eating this and think it may be the way i serve it on easter...i will turn the maker on as the plates are almost cleared and when we are ready for dessert ask my guests...would you like some fresh soft serve ice cream with your cake? how luxurious!}.
this will keep for a week in the freezer in an air-tight container.

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