Firecracker Lemon Ice Cream

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I almost put quotes around “Ice Cream” in the title above.  Not because this isn’t a creamy delicious frozen dessert, homemade, in an ice cream maker, it’s just not quite ice cream.  It’s a tart sweet confection that earns its name “Firecracker,” that and the obvious association with everybody’s favorite homemade ice cream holiday… the 4th of July.  My father makes homemade ice cream every year, you may remember I mentioned our traditional explosive soiree? 

In any case this ice cream is the perfect ending to a smoky grilled meal, refreshing, light.  I threw in raspberries and blueberries here, I was trying for red white and blue to be festive.  However it has just occurred to me that I should make another batch full of cherries and call them “cherry bombs.” Oh the things we must do for research.

Firecracker Lemon Ice Cream

I’m eating this on the deck, in fact I don’t think I have ever eaten this particular dessert inside.  It’s been a favorite for years, and countless guests have marveled at my devotion to them by making homemade ice cream.  I’m about to blow my cover and let the secret out about how ridiculously easy it is.  I got the original idea from this lovely lady, but it’s taken on a life of it’s own at my house.

It uses kefir, a deliciously tangy rich tasting cultured dairy product similar to drinkable yogurt or buttermilk.  Since the texture is already thick and creamy, you don’t even have to make a custard, like a traditional ice cream recipe!

Firecracker Lemon Ice Cream
(Lemon Frozen Kefir with Raspberries and Blueberries)

1 quart of plain kefir (you could also use yogurt or buttermilk)
2 large lemons (I suggest organic, since you’re using the peel)
3/4 cup honey
1 cup blueberries
1 cup raspberries
1 Tb vodka (optional, this won’t be cooked out so if you are concerned about kids leave it out, but it makes the ice cream crystalize differently and turns out much creamier!)

Makes about 1 1/2 quarts.  Combine all the ingredients except blueberries and raspberries in a mixing bowl and whisk until blended. Cover, refrigerate for an hour until well chilled.  Churn in your ice cream maker according to the instructions.

Mash the raspberries up a bit so that they break up and form “fireworks.”  Stir the mashed raspberries and whole blueberries into the ice cream.  Freeze until firm.

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