Simply Delicious by Cyndee Dather

Limoncello

1 Fifth/25oz Everclear or 190 proof or 100 proof Vodka

12 Meyer Lemons

2 C Sugar

2 C Water

1. Peel only the yellow part of the lemon using a vegetable peeler. Do not use any pith.
2. Place lemon peels in a one quart clear jar or larger. Poor entire bottle of alcohol over lemons. Screw on lid and store in a dark cool room for 4 weeks.
3. Bring water and sugar to a simmer, then cool completely.
4. Using a mesh strainer or cheesecloth, pour lemon alcohol mixture into the sugar water. Discard lemon peel.
5. Pour lemon mixture into bottles that have a tight seal. Ready to drink or use in recipes. Store in a dark dry place for up to six months.

This recipe came all the way from France. While traveling there, a group of friends were asked to tea by a local woman named Maureen. She was from England, but she had lived in France for a number of years. Well, there was wine and Limoncello, but no tea!

I chose the Limoncello and was directed to sip it slowly. Wow! It had a punch! They consider it a digestive to aid in daily digestion. I requested the recipe she used and stashed it with the hundreds of loose recipes that I have accumulated over the years. I came across it recently and decided it would be a great flavoring for the grilled pound cake. Plus, now I have a stash to share with my friends!

Grilled Limoncello Pound Cake

1 Pound Cake: Purchased, Box Mix or Homemade

2 tsp Limoncello per slice of cake

1. Cut cake into 3/4 inch slices. Drizzle homemade or purchased limoncello (purchase in the liquor aisle) onto on one side of sliced cake. Grill on medium heat till grate marks appear. Serve with a scoop of Lemon Curd Frozen Custard.

Lemon Curd Frozen Custard

2 C Heavy Cream

1 C Half and Half

1 1/4 C Sugar

6 Large Egg Yolks

1 1/4 C Lemon Curd

1. In a large saucepan over medium heat, add the cream, half and half and sugar. Cook until foam around the edges.
2. Meanwhile, in a bowl whisk the egg yolks until pale yellow. Add about 1/3 cup of hot milk mixture slowly, while whisking into the egg yolks.
3. Add everything back into the pot and cook, do not allow to boil, until it coats the back of a spoon, about 150-155 degrees. Do not cook over 160 degrees.
4. Pour into a clean bowl, press saran wrap over the custard and cool in the fridge, 30-60 minutes or until completely cold. Pour the custard into an ice cream maker per user instructions. Once the ice cream is almost thickened, slowly add in the lemon curd.
5. Store in an airtight container in the freezer with plastic wrap pressed down over the custard to avoid ice crystals. Best eaten the first day but can last in your freezer for up to two weeks.

What is fruit curd? It is a dessert spread/topping usually made with citrus fruit such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries.

What is the difference between ice cream and custard? Both ice cream and frozen custard are made with milk, cream and sugar. The additional ingredient that gives frozen custard it’s creamy texture is pasteurized egg yolk.

Credit given to “Ohsweetbasil.com” for this luscious recipe that will be on my repeat list this summer. I am excited to make other curd flavors to add to the custard. If you are feeling up to a challenge the complete recipe for homemade curd is included with the Lemon Frozen Custard recipe on the website. Personally, I prefer to purchase Lemon Curd at the grocery store.