Hey, Dennis!

 

I mentioned in the Soapbox Peggy's incredible Lemon Chiffon Ice Cream.  As a result, we've gotten a few e-mails and a couple of posts asking for the recipe.  So, here it is. 

 

Please note, Peggy says this is done the way it is "until it looks right."  So, any errors are mine.  I'll correct them as I get the 411.

 

Peggy Nesmith's Lemon Chiffon Ice Cream

6 whole eggs

2 pints heavy cream

2 cans sweetened condensed milk

2 cups sugar

1/2 pound sour lemon drops

1 quart half and half

2 teaspoons vanilla extract

lemon extract to taste

milk

 

In a heavy double boiler, whisk together the eggs and sugar, then add heavy cream.  Add in the sweetened condensed milk, and cook is slowly over low heat until the mixture lightly coats the back of a spoon.  (You can do this cold, but if you're serving anyone who's immune system is compromised, you NEVER want to use raw eggs.) 

 

Once you've reached that point, pour the mixture into a 1/2 gallon ice cream maker.  Set aside.

 

Take the lemon drops, a heavy hammer, and a clean dishrag, and pound the lemon drops into a fine powder.  True, you could use a food processor, but you don't get the same results, and the same chunks of lemon candy.  Add the lemon drops to the container once you've broken them up, then add the lemon and vanilla extracts, and pour in the half and half.  If you haven't reached the 1/2 gallon point, add milk until you do.

 

Insert the dasher into the container, close up the lid, then set it into the freezer.  User the manufacturer's instructions, and freeze the ice cream.  Once you've done that, pack it in ice until it sets, approximately two hours.  Serve with either shortbread cookies, and lemonade, or eat it alone.  Try not to eat it all in one sitting..

 

Anyway, that's about it.  Hope you enjoy it!

 

Jeff Nesmith