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Issue Seven / Entertaining Ideas,Recipes

Recipe: Sea-Salted Lemon Ice Cream

Recipe & Photographs by Kathrin Koschitzki

What does summer taste like? Salt from the sea, fresh lemons and rich ice cream that cools you down from the inside out are things that pop to mind. Sea-Salted Lemon Ice Cream? Yes, please.

For the ice cream
1 cup (4 ounces) confectioners’ sugar
1/2 cup plus 2 tablespoons (5 ounces)
Lemon juice from about 3 lemons
3 tablespoons white tequila
2 tablespoons crème fraîche
1 1/2 cups (12 ounces) heavy cream

For the syrup
Grated zest of 6 lemons
1 1/4 cups (10 ounces) lemon juice from about 6 lemons
1/2 cup plus 2 tablespoons (5 ounces) water
1/2 cup (3 1/2 ounces) sugar
Coarse sea salt

For the ice cream
Stir the confectioners’ sugar, lemon juice and tequila together in a large bowl until the sugar is completely dissolved. Whisk in the crème fraîche and heavy cream, whisking by hand or beating with an electric mixer on medium speed until thickened.

Pour the mixture into a 1-pint-/465-milliliter-capacity container and freeze until solid, at least three hours.

For the syrup
Combine the lemon zest, lemon juice, water and sugar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring, until the sugar is completely dissolved. Reduce the heat to medium-low and simmer for 3 minutes. Chill completely, about two hours.

To serve, scatter coarse sea salt on a small plate. Dip the rims of chilled ice cream serving glasses in the syrup, then press them into the salt. Scoop the ice cream into the prepared glasses and drizzle them with syrup to taste. Serve immediately.

Makes 1 pint

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