Kurt R.A. Giambastiani

It’s hot out there. Uncomfortably hot. Freaking hot. Evil hot.

Here’s something tasty. Something easy. Something cool.

With a few common (and one not-so-common) ingredients, you can use this easy-as-you-please recipe to create a luscious, sweet/tart/creamy/flowery treat to enjoy in the long, hot evenings.

No-Churn Lemon Ice Cream

Makes 3 cups (which is like one serving here, but you can stretch it out if you’re feeling generous).

Ingredients

• 1 cup sugar
• 1/8 teaspoon salt
• 1 tablespoon fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 cup milk
• 1 cup cream
• 1 tablespoon rosewater (see Notes)

Procedure

• In a medium bowl, combine sugar, salt, lemon zest and juice. Stir to incorporate.
• Add milk, cream, and rosewater and mix until the sugar and salt are dissolved (when you no longer hear a gritty sound as you stir).
• Pour the mixture into a shallow nonreactive pan; I use an 8×8-inch CorningWare baking dish, but a metal pan will work just as well.
• Cover with foil, and set in the freezer for 2 to 3 hours. It should be crusty at the edges but still soft in the center. Stir to mix and break up the ice crystals.
• Return to freezer for another hour and repeat until the mixture is frozen through.
• Serve and enjoy.

Notes

• A garnish of chopped almonds works very well with this.
• The addition of rosewater is technically optional, but I strongly recommend using it here, as it adds a floral top note to the treat that makes a big difference.
• Rosewater and orange blossom water are staples in my spice cupboard. They’re inexpensive, but versatile, adding a certain je ne sais quoi to dressings, cocktails, desserts, even dishes like steamed vegetable and mashed potatoes. Like lavender is to Provençal cooking, these subtle, fragrant decoctions are essential to traditional Levantine treats, like my baklava.

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