Lemon Buttermilk Pops? Cow Says, "Mmmmm. Ooooooooh."
I must have looked for David Lebovitz’s The Perfect Scoop for almost 6 months at my fave used bookstore, thinking a copy would turn up eventually. It never did. And now I know why! You’d be crazy to give up this book! Covering ice cream, gelati, sorbetti, granitas and a full spectrum of accompanying sauces, The Perfect Scoop offers a mix of more traditional (chocolate & peanut butter, rum raisin, chocolate sorbet) and not-so-traditional flavors (orange-Szechuan peppercorn, pear-pecorino, roquefort-honey). If it tastes great on its own, why not in ice cream? The book is a must for anyone who likes frozen treats, dairy or non-.
First up – lemon-buttermilk sherbet – recipe is in a Google Books preview here. I’m impatient (and forgot to pre-freeze the bowl for the ice cream maker), so I used my Zoku popsicle maker. You’re basically making a double strength simple syrup with lemon zest and adding buttermilk and lemon juice.
It reminds me a little of lemon meringue pie — brightly sour and sweet, but smoothed by the creamy tang of buttermilk. I made the full recipe as written and although I haven’t used all of it yet (I only have 6 Zoku pop sticks), I’d estimate a full recipe will give you 12 Zoku pops. I’m thinking about adding graham cracker crumbs to the next batch…
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View Comments (1)
I don't have an ice cream maker, fearing the poundage such temptation will no doubt leave on me. Hah. But reading blogs like this, sure has me lusting for an ice cream maker to call my own. ;)