It has been SO HOT lately. But I should expect that, right? I mean, we’re smack in the middle of the summer. One of my favorite things about growing up in this part of New Jersey is the authentic, old school food...businesses that have been in local families for generations, since emigrating to this country, whose family traditions and recipes are legacies. Where I grew up in Elizabeth, NJ, there is a tiny shack on 4th Avenue that’s been selling lemon ice for over 100 years. They’re named Di Cosmos but locals call it “4th Ave Ice” or “Lucy Lemon-Ice”. It’s NOT summer UNTIL I’ve had Lucy Ice. There’s no way to describe how sublimely perfect it is. And they make it by hand, in wooden barrels....Every. Single. Day.... in the same way they’ve made it for over 100 years. In 1944, while pregnant with my mom, my grandmother made my grandfather pickup Lucy Ice everyday. And 60 years later, I did the same thing when pregnant with Lauren! So this is my deeply humble homage to Lucy Ice and to Summer 2018. This Lemonade Ice Cream has a taste and texture similar to Lucy’s but it’s clean. The recipe calls for maple syrup or honey, but you can use granulated stevia instead if you’re avoiding ALL added sugar, even from clean, natural sources. I’d adjust the stevia according to taste if you go that route. Also, my coconut milk whipped cream tastes AMAZING on top of the lemonade ice cream. So I’ve included that recipe here too. As always, post comments and photos!! Enjoy!!
Ingredients: • 3 cans (14 oz) full-fat coconut cream, chilled overnight • 1/4 cup lemon juice • 1/4 cup water • 1/3 cup honey or maple syrup, plus more to taste (or 1/3 cup granulated stevia that measures like sugar: Stevia in the Raw or Great Value) • 3 tsp tapioca flour • 2 medium lemons, sliced into wedges • 1 Tbsp lemon zest, plus more for sprinkling
Instructions: 1. Open the cans of coconut cream. Scoop out just the solid coconut cream. (You can use the liquid in a shake or smoothie, later.) 2. Combine the sliced lemons (with the peels ON) & water in a blender and pulse into a thick mixture. Set aside. 3. In a large bowl, whip the coconut cream, maple syrup, & tapioca flour until fully combined. Use a whisk or a hand/stand mixer 4. Add the lemon zest, lemon juice, and blended lemons into the coconut cream mixture. Whisk until well-combined. Taste for sweet-sour balance. If the mixture is too sour, add more sweetener (honey, maple syrup, or stevia, adding one tablespoon at a time). 5. Transfer the mixture to a loaf pan and cover with aluminum foil. Freeze for at least eight hours. It’s best to let it set overnight. 6. Serve using an ice cream scoop. Garnish with extra lemon zest or with additional coconut whipped cream. As always, post comments and photos! Enjoy!
[For extra whipped cream: • 1 can coconut cream (cream, NOT milk; chilled overnight) • 1 tsp vanilla • 2-4 tbsp honey or granulated stevia (optional) Directions: 1. Scoop the cream out the top of the can of chilled coconut milk. With an electric mixer or a whisk, whip together the coconut cream and the vanilla (and stevia/honey, if you choose.)]