It’s winter and I’m obsessed with lemons. This happens every year and I’m not sure why other than they are bright and fresh and make me think of summer (which gives me the little lift that winter needs to be bearable). Also, I have an irrational, born in childhood, fear of getting scurvy.
As if you needed any more ammunition to think I’m a lunatic, I just handed you the last straw on a silver platter. (Impressive mixed metaphor, no?) Unfortunately, I’m for real. In second grade when we were learning in school about long sea voyages from the days of Christopher Columbus and the like we learned about scurvy. You know the horrible disease one gets from a lack of vitamin C? For some unknowable reason I became terrified of contracting it. I remember my mother telling me, not without a little exasperation, that if I ate one orange every three months I’d be fine. But, that did little to assuage the irrationality of a childhood paranoia.
Perhaps my lemon obsession stems in part from that, or it could just be that they are awesome. But of course, being me I had to turn them into sweet lemons. Because sweet lemons are still the best thing in the world.
So here’s my recipe for my most recent most obsession worthy ice cream. And tune in next week for lemon cake… I’m incorrigible… but it’s spring break soon so hopefully a dose of sunshine (and a bathing suit ACK!) will break me of the winter doldrums and when we get back there will be less ice cream and cake and more grilled vegetables. I can dream can’t I?
P.S. If you make a lot of ice cream it is totally worth it to invest in these inexpensive Ice Cream Containers They rock and they make you look so professional when you pull out ice cream for guests!