Anyone else here have a case of “Spring Fever”? I personally am getting a little antsy-pants over here and I thought I needed to add a dose of sunshine into our lives. Lemon desserts are one of my favorites and they are like a little taste of Spring.
I recently ordered some Lemonades Girl Scout Cookies (ok, I mayyy have ordered 10 boxes) from a friend’s daughter – they are a huge favorite at our house every year.
A thin shortbread style cookie with a little lemon cream on the back? Heaven. And, since we love making homemade ice cream, I thought this Lemonade Cookie Gelato was definitely in order!
This is probably my favorite gelato or ice cream I have ever made. Mr. Claire was hard pressed to hand over the ice cream maker cylinder when it was time to finally wash it. Didn’t want to miss a drop.
I maybe should have let it set in the freezer for a couple hours longer than I did because… Florida. But, as per usual, I was racing around like a crazy person. Gelato is also a little softer and creamier than traditional ice cream anyway and, either way, it is just absolutely DELICIOUS.
The chunks of cookie mixed into the fresh lemon gelato base… amazing. Definitely a little burst of Spring in every bite.
I have to tell you, sharing ideas and recipes with you all and reading your comments and also hearing YOUR ideas is my favorite part of blogging. My next favorite part? The fabulous “bloggy” friends I have met along this journey.
Today a bunch of us are partying with some incredibly talented gals that are celebrating their “blog birthdays” so what better way to cheer them on than with a bunch of delicious desserts?
You can see what everyone else brought to the party below – we’re so glad you are here to celebrate with all of us!
Spring will be here before we know it – here’s to more lemon desserts ahead!
- 1 cup milk
- 1 cup sugar
- 5 egg yolks, lightly beaten
- 3 tablespoons grated lemon zest
- 3/4 cup lemon juice
- 2 cups heavy whipping cream
- 10 Lemonades Girl Scout Cookies (or lemon creme filled cookies of choice) roughly chopped into chunks plus more for garnish if desired
- In a small saucepan, heat milk to 175°; stir in sugar until dissolved.
- Whisk a small amount of hot mixture into egg yolks - this will help temper the eggs as you do NOT want the yolks to cook.
- Return all to the pan, whisking constantly. It is important to keep whisking for a couple of minutes at this point.
- Add lemon zest and cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly.
- Do not allow to boil.
- Have a chilled bowl ready as well as a larger bowl filled with water & ice.
- Remove the mixture from the heat immediately and stir in lemon juice.
- Working quickly, transfer the mixture to the chilled bowl and place the bowl into the larger bowl (or pan) of ice water.
- Stir gently for about 2 minutes.
- Stir in cream.
- Press plastic wrap directly onto surface of the mixture to avoid a "skin" from forming.
- Refrigerate several hours or overnight.
- Fill cylinder of ice cream maker two-thirds full and freeze according to the manufacturer’s directions (ours only took 30 minutes).
- About 15 minutes before the mixture is frozen and thick, add in the chopped Lemonades cookies and complete the freezing process.
- Transfer ice cream to freezer safe container and freeze 2-4 hours or until firm.
- Garnish with a lemon cookie or cookie crumbles if desired.
- Yields: 1-1/2 quarts.
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.
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