Or, "When Life Hands You Lemons, Make Lemon Gelato"
Lisa Hendey blogged about her new ice cream maker over at Faith and Family Live. I posted a slightly wordy comment and then, inspired, went to get started on a recipe for daiquiri ice I've been holding on to, waiting for summer to roll around. Psh, I decided. Who cares if it's February?
That's when I discovered that my own ice cream maker's little paddle, the part that churns the mixture, was missing. As I had my little kitchen minions search for the missing piece, I began to remember an exchange between my son and me a month or two ago, that went something like this:
Son: Mom, what's this?
Me: I don't remember. [Inspired by FlyLady principles from years ago] And if I don't remember, I must not need it very much. Toss it.
The sad thing is, I don't even remember for sure if it actually was the paddle he showed me. It could still be buried somewhere in mismatched plastic storage lids.
Well, I mentioned a lemon gelato recipe in my comment and figured I'd post it as promised anyway, especially since it has alternate instructions for making it without an ice cream maker. I don't remember where I got it, and couldn't find anything that looked similar in a quick search, so here's the recipe straight from my card.
1 cup water
1/2 cup sugar
1/2 cup freshly squeezed lemon juice
3 cups marshmallow cream
1 cup nonfat sour cream
Combine water and sugar in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until sugar is dissolved, about 3 minutes. Stir in lemon juice. Add marshmallow cream and whisk briskly over very low heat until the mixture is creamy and smooth, approximately 4 minutes. Whisk in the sour cream. Pour the mixture through a strainer into a medium-sized bowl. Cover tightly with plastic wrap and refrigerate until cool, about 1 hour.
Remove the mixture from the refrigerator. Whisk if separated and pour into the freezer compartment of an ice cream maker. Freeze according to manufacturer's directions. If you don't have an ice cream maker, pour the gelato mixture into a shallow baking dish and freeze until solid, about 6 hours. Break into chunks and pulse in a food processor until smooth. Serve immediately or transfer to a lidded plastic container and freeze.