Sunday, March 1, 2009

It's snowing again, so it must be time to make ice cream!

After a week of above freezing weather than finally finished off the huge mound of snow the plows piled onto our sidewalk, it's snowing again. The predictions seem to range from 6 to 12 inches by the time it stops tomorrow night. This has been a hard winter for us: 2 full months of non-stop snow cover may seem like nothing in some areas of the country, it's pretty unusual here.

Rather than rushing out for french toast ingredients, how about making lemon ice cream as a way to pretend that its actually summer?

This recipe was originally for lime rather than lemon, but I've used it for a variety of citrus-flavored frozen treats.

Lemon Frozen Yogurt (adapted from Lucy's Cookbook)
1/3 cup fresh lemon juice (or lime, orange requires more juice)
1/2 cup honey
pinch of salt
2.5 cups yogurt

Mix together lemon juice, honey, and salt. When honey is dissolved, mix in the yogurt. Assuming everything was cold to start with, this can go directly into your ice-cream maker.

Note: if you want to use sugar instead of honey, combine 2/3 cups sugar with lemon juice and heat until sugar dissolves. Cool before continuing.

Note 2: You might want to peel off the zest of your lemons with a vegetable peeler. You can chop it up and add it to your frozen yogurt, or you can freeze it for use in another recipe.

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