Though Summer wanes and I find myself unfurling a collection of pashminas (lord bless the street scarf), I cannot undo my heat wave induced addiction to ice cream. I’m still churning, and have at least another three batches to make before I retire the frosty machine for the Winter. It’s so calming to know that with just a few ingredients I can make such a wide variety of flavors. Much less stress than staring down the Ben and Jerry’s wall of shame at my local market and trying pick one pint to take home and ravish.
This week I poured milk into sorbet and fell in love with smooth lemon ice cream. This batch is sweetened only with honey, perfect for those of you avoiding processed sugar (just make sure you’re buying good honey, darlings). I’m confounding my Winter dessert standby (a bowl of cornflakes with almond milk and cinnamon) with this new treat, scooping myself a large bowl of lemon cream and shingling it in crispy flakes. It’s decidedly high brow/low brow and I can’t stop crunching.
We’re inching ever closer to Halloween and my apartment has taken on a look unrivaled since my senior year in college when I was building three puppet shows simultaneously in my communal living room, littering the floor with scraps of rawhide (for the Balinese shadow piece), shreds of heavy cardstock (for the tabletop toy piece), and meaty chunks of foam (for the Muppet-inspired dragon). I haven’t eaten at my dining table in weeks because it’s clothed in a double layer of plastic wrap and covered with varnished paper, resin-cast bits and bobs, and chains, charms, and rings. Halloween takes a month to prepare and a night to destroy.
I cannot wait.
What will you be disguising yourself as this year?
Ingredients
1 15-ounce can Coconut Milk
1 1/2 cups Rice Milk
2 tablespoons Cornstarch
Juice of 5 Lemons
Zest one Lemon
1/2 cup honey
1/4 tsp salt
Business
In a small bowl, whisk the rice milk and cornstarch, set aside.
Pour coconut milk into sauce pan with lemon juice, zest, honey, and salt. Bring to a simmer and whisk until honey is dissolved.
Whisk the rice milk mixture into the warm coconut milk mixture and continue to whisk until the liquid is slightly thickened and bubbles struggle to break the surface, about 10-15 minutes.
Let the liquid cool, put it in the fridge and chill completely before pouring into your ice cream machine and following appropriate instructions.