Lemon Bar Ice Cream

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Are you guys watching Unbreakable Kimmy Schmidt on Netflix? I’ve been trying not to burn through the episodes, but I mean…I love a good binge watching session and for the last 2 nights Sean and I have been watching after we put Casper down for the night. (Side-note: he’s sleeping through the night most nights now…HALLELUJAH! Queue the choir of angels)! Anyway, I kind of love it. It’s a little cheesy in my favorite way, the theme song includes the line “Females are strong as hell!” (TRUE), and I always loved Ellie Kemper as Erin in The Office, plus Tina Fey is amazing, so needless to say I’ve become a quick fan of the show. Anyway, I feel like this ice cream might be something that would blow Kimmy’s mind and definitely elicit one of her 90’s throwback exclamations (possibly my favorite thing about her character).

I mean, this ice cream has a lot of good, exciting things happening: Lemon-scented vanilla bean ice cream base, tart meyer lemon curd ripples, and crunchy, buttery shortbread cookie crumbles! I definitely used the homemade Meyer Lemon Curd I shared last week, but there’s no reason you couldn’t use store-bought. It’s creamy, rich, sweet, tangy, and has a ton of texture and totally tastes like the ice cream version of a classic lemon bar without making a batch of lemon bars and churning them into a batch of ice cream. So, “By the power vested in me as an adult who is a grown-up”, maybe have ice cream for dinner (PS, don’t ever tell my son I okay’ed that). #hasbrown-nofilter

[recipe]

Print Recipe

Lemon Bar Ice Cream

This ice cream is a riff on my favorite, easy ice cream base from Jeni’s Splendid Ice Creams at Home.

If you don’t have a vanilla bean, go ahead and use 2 teaspoons of extract and skip the steeping portion of the recipe.

2 cups whole milk

4 teaspoons cornstarch

3 tablespoons cream cheese

1/4 teaspoon salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons corn syrup

1 vanilla bean, split

zest of 1 lemon

1 cup Meyer Lemon Curd

1 1/2 cups crumbled, store-bought shortbread cookies

Prepare an ice bath in a clean sink basin or a large bowl.

In a small bowl, combine 1/4 cup of milk with the cornstarch, set slurry aside. Set the cream cheese in a large bowl and stir in the salt, place a mesh strainer over the top. Set aside.

Meanwhile, in a medium saucepan heat remaining milk with the cream. Scrape the vanilla beans from the pod and add both the scraped beans and pod to the milk and cream, as well as the lemon zest. Heat to a simmer, cover, and remove from heat. Let steep for 30 minutes. Remove the vanilla pod from the milk mixture and add sugar and corn syrup, reheat to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Whisk a ladleful of the hot mixture into the cream cheese, before straining the remaining hot mixture into the cream cheese mixture and whisk to combine. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions.

Once the ice cream is processed, layer 1/3 of the ice cream in the bottom of a lidded container, spoon 1/3 of the lemon curd over the top and sprinkle with 1/3 of the crumbled shortbread cookies. Repeat these steps with the remaining ice cream, curd, and cookies. Fit the lid over the container and freeze for several hours, until set. Serve with additional cookies and lemon curd, if you want. [/recipe]

 

All the Pumpkin!

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I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.

Get yo’ pumpkin on!

Pumpkin Chocolate Swirl Buns

Soft Pumpkin Sandwich Buns

Malted Pumpkin Cookies with Brown Butter Icing

Chocolate Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Brown Butter Malt Donuts

Maple Pumpkin Granola

Pumpkin Cinnamon Bun Ice Cream

Pumpkin Semifreddo

Pumpkin Beer Waffles

Pumpkin Bread with Bourbon Icing

Pumpkin Streusel Muffins

Recently on Betty Crocker

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Helllloooo! Just checking in between feeding sessions, diaper changes, snippets of sleep, and endless cuddles with my main squeeze, Casper.

I have plans to share some of my experience with this whole motherhood thing and some of how things went down labor/birth-wise (which ended up being not at all what I wanted/expected)…are you all interested in any of that? I’d love to know your thoughts in the comments below.

Anyhoo (yeah, I just wrote “anyhoo…”), here are a few recipes that went live recently on BettyCrocker.com. Lots of delish end-of-summer fare before we transition into fall (YAY)!!

I hope summer treated you well!!

XO, Cindy

Easy Strawberry Ice Cream Shortcake

Easy Ice Cream Strawberry Shortcake

Slow-Cooker Bacon Caprese Dip

Slow-Cooker Bacon Caprese Dip

Waffle Donuts

Waffle Donuts

Skillet Zucchini Bread with Chocolate Chip Streusel

Skillet Zucchini Bread with Chocolate Chip Streusel

Raspberry Mint Limeade

Raspberry Mint Limeade 

Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes

Grilled Pork Tenderloin with Jalapeño Fruit Relish

Grilled Pork Tenderloin with Jalapeño Fruit Relish