A few years ago I found this book at Target for $15 and after reading through a few recipes, I decided to buy it even though I didn't own an ice cream maker. I then bought a $15 electric ice cream maker that lasted one summer before rusting. I haven't used the book much since, even though I have a nice Cuisinart ice cream maker now.
With the weather already reaching 90 degrees here in Arizona, I though it was time to make some ice cream. I found a great recipe for Honey Lemon Yogurt Ice Cream that turned out absolutely delicious! I haven't made anything from this book that isn't amazing. Lots of great recipes and variations. If you own an ice cream maker and really want to treat yourself this summer, this book less than $12 on Amazon ( http://www.amazon.com/The-Ultimate-Ice-Cream-Book/dp/0688161499/ref=sr_1_15?ie=UTF8&qid=1334422887&sr=8-15 ). I also recommend the Irish Ice Cream.
Honey Lemon Yogurt Ice Cream
32oz container plain yogurt
1/2 c honey
1/4 c sugar
1/2 c fresh lemon juice from 5 to 6 large lemons
1/4 c candied lemons
1 c light cream
Soak a large piece of cheesecloth or plain white paper towel in cold water. Squeeze out water and line a colander or sieve with the wet clothe. spoon the yogurt into the colander and set it into a larger bowl to catch the liquid the liquid that drains from the yogurt. Place in refrigerator and let drain for 2 to 3 hours. approximately 1 1/2 cups of liquid will drain out.
Spoon thickened yogurt into a large mixing bowl and whisk in the sugar, honey, lemon juice and lemon zest. Stir until the sugar is completely dissolved. Stir in the cream. Freeze in your ice cream machine according to the manufacturer's directions. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Candied Lemon Zest
1 large lemon
1/2 c sugar
Use a sharp paring knife to cut the zest off the lemon. Cut only the yellow part. Leaving the bitter white pith behind. slice the zest into very thin strips, then place in a small saucepan and cover with water. Bring to a boil and immediately remove from the heat. Drain and repeat the boiling process 3 time. This will help soften the zest and remove any bitterness.
Return the zest to the pan with 1/2 water and sugar. Stir over low heat until the sugar is dissolved. Bring to a simmer and cook until the zest is translucent, about 5 minutes. Remove the zest with a slotted spoon and use immediately or allow to cool in the syrup, then refrigerate until ready to use. Candied lemon zest can be stored in its syrup in the refrigerator for 2 weeks.
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