Hey there, today we are doing lemon cream.
Something that I want to start doing is sharing with you how I come up with my flavors and the research that goes into it. I had these lemons sitting on my counter eyes Googled desserts with lemon, something that came up was this lemon custard so I decided to make it because it had very few ingredients it was sugar, cream and lemon juice and let me tell you, it was so good. So I want to in a way, recreate that lemon putting in an ice cream form with that. I also want to add a lemon curd so that you have this beautiful thing through the ice cream that brings color to it because the lemon ice cream will be a white color. And so when you put the curd in there it will bring that beautiful yellow in there. I really want a zesty lemon curd flavor. So I decided to look up different recipes with less a tag and more lemon juice to try to get more of a tangy lemon curd flavor zesting a lemon and putting that in with the sugar and you can either rub the sugar and the zest together to magnify the lemon Enos to it or you can even put it in the food processor. So I'm going to try that and I'm going to cut the egg ratio down and add more lemon juice. So hopefully when my curd is finished, I will have a really zesty lemon curd when it's done to put into our elimination agreement. So I'm going to use a for egg yolks crack them into the bull. I have my saucepan right here with my sugar lemon sugar already in there and I'm just going to take my yolks stick them right in with the sugar whisk down around, add my lemon juice to it and then we'll turn it on the stove with food has thickened and now what we're gonna do is add the butter to it. Record is done and it's so pretty did a little taste test and it's very lemony and nice and tart, which I like I have saran wrap on the top here just to keep it clean. Once this is completely cooled, then I can take that saran wrap off and the curd will be nice and thick. It does thicken as it gets cooler. We want these to be really cold by the time we put it in our ice cream and the color is just beautiful. We've got our base here and I'm going to add some lemon juice. I'm just going to kind of taste tested to see how vibrant I want the flavor to be and then we're going to put it into our machine and let it churn and when it's ready we will add in the lemon curd
I am going to strain the lemon juice just so it catches any seeds it has definitely thickened the cream base mix. When I poured it in it looked like it almost curdled the cream as well but as you mix it smooths out lovely. I'm going to add just a little bit more lemon juice but then we're going to add it to the extra
few days ago I made lemon cream ice cream. I have learned more about lemon since making the ice cream it turned out really pretty and it tastes very good. However lemon dries out cream this ice cream has a very yummy tart flavor which is what I was going for but the ice cream is dry ever so slightly icy. So upon further research my next go around of it I am going to make a lemon simple syrup lots of times a simple syrup when you make it it's just sugar and water and you cook it down on the stove so it makes this clear liquid but with this I'm going to do instead of water lemon juice and do it that way and hopefully it will cause the lemon to not make the cream dry. So overall this experiment of lemon ice cream was good you know I made it really yummy lemon curd which is delicious and the ice cream. The only downside is the dryness when we do it again with the lemon simple syrup. I think we're gonna see a difference. We are going to make a lemon simple syrup in the pot we're gonna put to tea little spoons of sugar, and then I'm going to squeeze three lemons
we're gonna put this over the stove and dissolve the sugar. I've never done a lemon simple syrup before with a regular simple syrup, just water and sugar. You do it until it's clear. I don't know if this will be clear or not because of the lemon juice, it probably will be. So we'll just see how it goes. Definitely want the sugar to dissolve though. My hope with making this simple syrup is that adding the sugar to the juice will keep it from curdling and drying out the cream. You know the sugar, it's dissolved. So I think we can take it off the stove. And when it's nice and cool, we'll add it to our cream base. We only want half a cup of this. So I'm going to pour it in Africa. This is round two. So when I did it the first time flavor wise it was there. It was tart. It was lemony, but texture wise, it was not very good. It was too dry. And it kind of had this weird seeming grainy texture. It wasn't creamy at all. So I'm hoping that this time round, it will be creamy. With all the same strong lemon notes there. I'm really hoping that the simple syrup keeps the cream from dry and also from curdling. So let's get to this. We're going to turn our cream base and add our lemon straight to it
right we're gonna have a look at our ice cream. I mean, it looks nice right now I'm kind of worried that it's going to be the same as the first round. So I guess we won't officially know until we try it after it's good and hard. Okay. I know that the lemon curd tastes really good. I mean, it looks good. But at the same time, it doesn't look as creamy and luscious as other ice creams that I've done. Which leads me to wonder, did it do the exact same thing as before. And my thought is that it did just even seeing in here the texture, it just doesn't look right. It even seems kind of dry, putting it in the paint. Usually it kind of it has a really nice texture, when you're putting it in the paint, it almost seems a little sticky when you put it in the paint. But with this, it just seems a little lumpy. Just doesn't seem creamy to me. Well, this is round two of making lemon cream ice cream. And I really am unsure that anything changed from round one, which is kind of disappointing to me. We'll just wait and see. But usually, when ice cream is done and churned, it's a little more liquidity still, but the texture, it just seems off almost dry in a way, which tells me that nothing changed from last time. I guess that's the point of these flavor drops is to experiment with flavors and try and try and try until you do get it right finessing and making little micro changes to the ice cream. And you'll experience that too. As you make your own ice cream one time, one of your flavors will work out perfectly whereas the next it just doesn't come together. And that's how I am feeling currently is bummed that this one didn't come together even though I don't know that for sure. But don't let that deter you from making ice cream because even though it might not work out the one time it works out five other different times and you can just keep on working on it as well. I keep on working on perfecting my flavors. Cassie, thank you for being here with me today and trying out our lemon cream. Ice cream.
Thank you for having me.
Yes, I'm excited. Me too. So dig in. Do you do like fruity ice cream?
Yeah, raspberries. Good. Oh, I haven't tried strawberry is not bad either.
Yeah, so yeah, I've not attempted a raspberry ice cream yet. But I do want to
this is nice and creamy. It's almost like a sorbet.
Yeah. Ah, that's good. So I've made this before. And it was the flavor. The first time was really good. It was very tart, which is where I wanted it with lemon. The texture and the consistency of the ice cream was kind of dry, almost flaky like, this is definitely an improvement from that. But it's still not quite where.
Well, I think it's good. I think the flavors great. It's not too strong. Not too subtle, like great flavoring. Yes. And I think it's nice and creamy.
You think so? Yeah, I do like it. Now there's also lemon curd in there. What do you think of that lemon curd.
And that's a nice touch. Yeah. Yeah.
I worked hard on the lemon curd. Because, oftentimes, like with lemon bars, or curd, and it's just so achy, that I don't like it. But with this one, I really tried to bring the lemon through. I mean, I can still taste the egg in there, but it's not as strong as others.
And I think it's a real light ice cream. not heavy. Yeah. Nice and light. I like that.
Yeah, it has kind of a refreshing ness to it. Which is really nice. Refreshing is a good word. It's kind of funny that rating, lemon ice cream. And I've got my fault. It's ironic. Yes, it is. It's good, though. It's fine. Loving can be all season. That's right.
That's right. And it's hot today anyway.
Yes. Yes. What do you like so much about ice cream?
The taste? React to people and the taste? Yeah. I consider it a treat. Yeah. Yeah, the different taste flavorings, sometimes textures, depending on. But what's in it? But yeah, I like that. It can be a mix of different things can blend it.
Do you prefer your ice cream? In a cup? Or come a cup? Do you like milkshakes? Love milkshakes? What's your favorite milkshake?
Right now? It's chocolate chip cookie dough. Well, I like the vanilla base and the vanilla curl. So how are you making those yourself? Or do you go somewhere to get well sometimes, and I'll make really good shakes. Dizzy, but sometimes we'll go out.
Yeah, a little treat. Where's your go to ice cream? Place or milkshake place? I
have to say my favorite one is JC W's in Utah. In Lehigh that Thanksgiving point, they have one. Okay, but here we just usually go like Fridays are good times.
Yeah, I really. I don't think I've had excrement. Good times. Yeah, but I do like Fridays. When I get their pint. I don't like when I order their custard in the store. Because it's too soft. It is soft. Yes. Yeah. It because they haven't frozen it. Yeah, it's just coming right out of the machine and they serve it to you. Yeah, so the pints at Freddy's are much better. Okay, because then I can actually choose the ice cream. And it's is this whole new for me being able to to the ice cream is a whole new ballgame than to just look at it and you know, savor it a little bit more. Yes.
Yeah. Okay, so
what else do you like about this ice cream?
Ice? I like this light refreshing the flavors great. It's creamy. It doesn't have a weird texture to it. If that makes sense. It's not chunky. I like that. That the fruit in it is not chunky.
Yeah, there I didn't I just use the juice. From the lemon. There is a little bit of pulp in the in the curd, which I can actually feel that texture. But it doesn't throw me off. Yeah, sometimes I like pulp. Like in my orange juice or something. My thought with this. Have you ever had lemon yogurt? Yes. Yes, like new new set. I really like new set lemon yogurt. And this kind of reminds me of that. It Yeah, I do. I do still need to work on this though because just looking at the texture on the spoon there. It doesn't look as creamy as the other ice creams that I've made
to like like a creamy smooth. Yes,
I do. I do like that. It still seems just a bit grainy to me. But when I ever so slightly on my tongue. And that could also maybe be some of the curd in there. The current to me seems like it has just a little bit of ice to it. But you win some you lose some. That's
right. I think it's good to do a good job.
I was really nervous about this one. And when I was making it, I just thought it looks the exact same as the first round. When I put the lemon juice in with the bass, and you know, I was just really nervous about it.
No, it's good. So you think it's better like this batch is better than your first choice
is definitely better. But still room for improvement. You're a perfectionist in my in my
Yes. Yes. So you're on the right track, then if you think you need improvement, yes, we're on the right track.
We've been, you know, going to different places and eating ice cream. This past weekend. We tried a whole bunch of different shops. Not here. And I was just blown away at how not very good it was. Yeah. I'm sorry. It's just I'm trying to be nice about it. Yeah. Because everybody has ice cream that they like, and there's different bars. My bar is here, especially now that I'm making ice cream. Oh, I bet. But there's so many places you can go that it's just it's a big difference. Yes. But a lot of times people just don't know, it's just ice cream. They want to get their their treat, and they're fine, and they're satisfied. But for me, I want quality for people to enjoy. And I want a sense of perfection in what I'm doing too. Sometimes it's difficult for us.
No, I agree with you that there's a difference in ice cream. You want something that has a good flavor, and it's worth the calories. Yeah, that's how I think of it needs to be good. So it's worth the calories.
Yeah, my intake. Yes. This could be really good. In a milkshake type. I don't know if you'd call them put more lemonade with it. Because I'm probably going to crazy. Yeah. What would you do? As a milk shake for this? Just add milk.
Yeah, I think I would go into said milk. Well, lemon on the top. That's a hey, there you go. Yep. So how do you come up with your different flavors?
Sometimes it's a story for me like what did I grew up with that? That's how the honey peach one was for me. Or sometimes people recommend you should try this flavor and so added to my list and try it. Yeah, this one. I don't know. I think I just wanted a lemon. And there's a lot of lemon Eisgruber out there. There's a lot of sorbets, yes. And this is cream bass sorbet. I haven't had a lemon cream before. I've had sorbets. So I think that's why I wanted to also try it is to see if I could figure it out. Still working on it.
Well, it's good. Thanks. Dropped a good start.
Like I want to also traditional flavors, but I want to put a spin on some of those traditional flavors. I'll just be thinking or looking and and when you're working on something. And ideas kind of low. But I think that's also given from somewhere else too. Good. Thank you, Cassie. You're
welcome. Brianna or being here. Yes. Thanks for sharing your talents with me. Because I need someone who can't just be me. Yes, I do enjoy them. So thank you