This cool treat was the highlight of the August 9th class (Summer Garden Party) at Thanksgiving Point. Other recipes featured were french fried vegetables (tempura), pineapple cabbage slaw, garlic lime compound butter with roasted corn wheels, and Salmon burgers on home made herbed foccacia. Class attendee Marian Gallian made the ice cream and cookies and sent me this picture. Thanks so much Marian!
LEMON ICE CREAM
¼ cup lemon zest, finely grated
½ cup fresh lemon juice
3 cups superfine sugar
4 ½ cups heavy cream
1 ½ cups whole milk
½ teaspoon salt
In a saucepan whisk together lemon juice, zest, and sugar. Cook over medium heat until the sugar dissolves about ten minutes. Allow to cool to room temperature. Whisk together the cream, milk and salt. Add the milk to the lemon mixture and chill. Freeze according to your ice cream maker instructions. Do not let it run too long or it will turn to butter.
CITRUS SHORTBREAD COOKIES
¾ lb. unsalted butter
1 ½ cup sugar
3 Tablespoons lemon zest
3 Tablespoons orange zest
3 ¾ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 egg yolks
Cream butter and sugar with paddle.
Incorporate zest and eggs. Mix until sticky.
Add all dry ingredients. Mix until forms a solid ball, but not too sticky.
Roll into even rolls.
Store wrapped in parchment paper.
Cut and press cookies. (I press them with the bottom of a tea plate to make them thinner)
Bake on parchment for 8 minutes at 375.