It's Labor Day weekend, which means that the summer's over. I can't believe how fast it's gone by, and more importantly, I can't believe how little I've used my ice cream maker this summer.
One of the few times I did use my ice cream maker was to make this recipe* for Italian Lemon Ice.
This refreshing treat was really east to make. All I did was make a simple syrup by boiling some sugar and water, and then adding copious amounts of lemon juice and zest, and just a pinch of salt. I chilled the syrup in the refrigerator and then froze it in the ice cream maker. Finally, I put it in the freezer for a couple of hours to firm up.
This Italian ice was pretty good. It was cold and clean, and its intense puckery lemon flavor was a real wake-up call to the palate. The texture was very nice, too. I was afraid that it was going to be too much like a sno-cone, or worse, like a block of ice, but it was smooth and scoopable.
One of the other times I used my ice cream maker this summer was when I made the Sorbetto di Uva (Concord Grape Sorbet) from the September issue of Gourmet. When I saw the picture of this sorbet in the magazine, it grabbed me immediately. And the recipe looked so simple, I decided that I just had to make it the next time I came across Concord grapes at the supermarket. Well, wouldn't you know it, the very next time I went to the store, there they were! (I don't think that I've ever seen Concord grapes at Stop and Shop, so I think it was destiny.) All I had to do was puree the grapes, put them through a fine mesh sieve to remove the skins and seeds, and mix the puree with some super-fine sugar. I chilled the mixture and then froze it in the ice cream maker. The resulting sorbet was smooth, silky with an intense grape flavor. I thought it was just great!
Now, even though summer's coming to an end, that doesn't mean that the ice cream maker's going into mothballs. No sir, there are plenty of fall and winter ice creams in The Book: maple walnut, Grape Nuts, rum currant, eggnog... I can't wait.
Date Cooked: July 27, 2009
Degree of Difficulty: Easy
*This recipe is not on epicurious.com.
2 years ago