Lemon Fireworks

To all those in the United States, Happy Independence Day! For me it's a day that's filled with many happy memories of picnics in the park, swirling sparklers, and fireworks lighting up the night. Since moving to the Northwest, most of those memories have been cold, soggy ones. We try to have the proper spirit, but having a picnic indoors, trying to barbecue under the roof overhang to avoid the fire going out in the downpour, and huddling up in wool blankets to watch fireworks just doesn't seem right.

This year, though, we've got a proper Independence Day going. It's clear, sunny, and looks promising. I can see that we'll go through at least 3 boxes of sparklers, a vat of sunscreen, and a tub of ice cream. Good thing I've got The Perfect Scoop on hand!

What better way to cool off and enjoy summer than with ice cream? In a cone, in a bowl, or straight from the tub with a spoon -no other food as completely embodies summer to me. Cool, sweet and refreshing, it's the perfect ending to the perfect picnic on the perfect day. And I've found the perfect summer treat - Super Lemon Ice Cream. It's quick and easy to make. You don't heat up the kitchen or have lots of pans to wash. And it's wonderfully sweet yet tangy. Mmmm, quick, go get a batch going so you can enjoy it, too!

Leave comment and tell me what your favorite picnic / holiday /summer food is. Please put a link, if it's something you've posted on your blog. I'd love to hear from you!

Super Lemon Ice Cream
adapted from The Perfect Scoop - David Lebovitz (of course)

(When fruit is sprayed, the spray tends too concentrate in the skin or peel, so look for unsprayed fruit if you're using the skin)

2 lemons, preferably unsprayed
1/2 cup (100 g) sugar
1/2 cup (125 ml) freshly squeezed lemon juice (from about 3 lemons)
2 cups (500 ml) half-and-half
Pinch of salt

Zest the lemons directly into a food processor or blender. That way you capture the flavorful citrus spray, rather than flavoring your cutting board. Add the sugar and blend until the lemon zest is very fine. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half-and-half and salt until smooth.

Chill for 1 hour, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.