I've been meaning to make this ice cream for ages. Three ingredients - how could it go wrong?
For the original recipe see here.
First of all, I didn't have enough maple syrup so I substituted a little white sugar with the drizzle of maple syrup I had left. My 12-year-old ventured out of their room to help me. We used a food processor to cut up the lemons but it was still lumpy when we added the coconut milk so we switched it to the blender to get a creamier consistency. Pouring the mix into ice cube trays was a bit messy but we got there.
The following day I took the ice cube trays of mix out and let it thaw for 10 minutes. Then we popped them all out into the food processor (only lost a few onto the floor) and tried to get it to a creamy consistency. We took heaps of breaks to scrape down the sides but after five minutes the food processor overheated and cut out. I transferred the mix to a bowl and used the hand beater to try and get a better consistency.
On sampling, there was a strong lemon peel aftertaste - not surprising I guess given the recipe calls for three lemons, peel and all. The 12-year-old added more sugar to theirs and said that helped a bit. I couldn't finish my serving. The taste was too intense. Also, the texture was a little grainy. I'd like to try again with lemon juice rather than peel and maybe experiment with some additional flavours like fresh ginger or tea extract.
Taste ⭐⭐✰✰✰
Texture ⭐⭐⭐✰✰
Ease ⭐⭐⭐⭐✰
