Summertime: First Batch of Ice Cream

The heat hit, and it hit hard. I crave ice cream all of the time, but when it’s hot, there is truly nothing than alleviates the melting pressure of humidity than delicious, ice-cold creamy goodness. The summer I lived in Rome, I straight up went on a gelato diet for my day-time meals… Nothing else even sounded good. Due to the purchase of a bag of lemons at Whole Foods more than a few weeks ago instead of my usual single lemons when needed, I had all of the inspiration I needed in the fridge. Add to that a no-cook, no-custard base, and I might have found my new best friend for the summer.

Disclaimer: make sure to let your ice cream maker cool sufficiently; if you’re like me and jump the gun, you’ll have to start all over because it won’t freeze.

Lemon Ice Cream

  • zest of 2 lemons
  • 1/2 cup sugar
  • 1/2 cup freshly squeezed lemon juice
  • 1 1/2 cup heavy cream
  • 1/2 skim milk
  • pinch of salt

Using a Microplane or other fine-grain rasp zester, zest the lemons directly into the bowl of a blender. Add sugar and blend until zest is fine, then add the lemon juice until sugar is dissolved. Blend in the milk and cream until smooth. Chill for at least one hour, then freeze in the body of your ice cream makers. Place into freezer immediately to allow it to set.

Recipe adapted from David Lebovitz’s The Perfect Scoop.

Liquid Nitrogen Ice Cream

What’s an amazing way to spend a beautiful Sunday afternoon? A walk over the Williamsburg Bridge to grab some ice cream at Lulu & Mooky’s. I’d read about this hidden gem last year, but never made it that far south to try it. Now that Bowery has become my new transportation hub since moving across the river, I had no excuse.

Lulu & Mooky’s brightly colored store front…
“over 10,000 flavors”

Within the industrial space, customers are greeted by a large list of various fruit purees and flavor essences, rather than the traditional vats of ice cream or gelato that one expects to see when walking into an ice cream store. Two pink standing mixers sit on the short, steel countertop, fitted with bowls of water. And here’s why it gets so entertaining – once you choose your flavor combination, the ice cream man becomes a scientist. He adds an eyedrop of your chosen essence (lemon) and a precisely-measured squirt of puree (coconut) that he pulls out of his refigeration unit. Once combined, he adds a cup of liquid (I assume the actual cream mixture) to the bowl.

Yes, it does say liquid nitrogen ice cream

And then (the suspense is building), he sets the bowl over the water bowl in the mixer and turns it on. Once everything appears scientifically combined – or perhaps just when the ingredients are well-integrated – he whips out a giant measuring cup, which he proceeds to fill with a certain amount of liquid nitrogen… I could not see how much because liquid nitrogen is obviously so cold that it creates a fog around it.

If you can’t tell already, I am extremely excited at this point. The liquid nitrogen was added to the mixer, and suddenly everthing was surrounded by steam. As it subsided, I saw that the liquid in the bowl had solidfied. The scientist returned to his role of ice cream man, scooping out the freshly-made deliciousness, filling my cup with two giant scoops of lemon-coconut ice cream. Now, I need to go back for the chocolate…

It’s the same consistency as Dippin’ Dots – dream come true!