lemon chiffon ice cream

Growing up, we lived less than two blocks from a baskin robbins 31 flavors ice cream shop. Quite the dangerous thing. But man, was it fun.

My all time favorite flavor has always been gold medal ribbon, that unctuous combination of vanilla and chocolate ice cream with a ribbon of caramel running through it. However, during the summer months that always changed.

If you are at all familiar with baskin robbins, you know while they boast 31 flavors at all times, they have several that are only available a month or two out of the year. One of those was lemon custard, and it was sublime… anytime it appeared, I ordered it.

And then, one year, they took their lemon custard to the next level. And it was amazing. We’d buy it by the gallon to savor during the months it wasn’t available. Lemon chiffon was a lemon custard ice cream with marshmallow ribbons, and a crumbled graham cracker crust Think a lemon meringue pie deconstructed… but with ice cream. Mind blown.

And for the last 15 years, I’ve consistently haunted baskin robbins waiting for it to come back. And it hasn’t. So, what’s a girl to do but make her own version.

Ingredients:

2 cups whole milk

3 cups heavy whipping cream

1 1/2 cups sugar

1/8 tsp salt

1 tsp vanilla paste

peel from one lemon

1/2 cup lemon juice, approx 4 lemons

10 egg yolks

marshmallow fluff

3 graham crackers

Directions:

In a large sauce pan, whisk milk, cream, sugar, salt and vanilla paste together. Add lemon peel and bring to just a boil.

Turn heat down and whisk in lemon juice.

In a small bowl, whisk egg yolks together. Add a small amount of boiled liquid to eggs, whisking consistently, to temper the eggs. Continue to add and whisk small amounts of liquid until eggs are heated. Then add egg mixture to the resto of the boiled liquid.

Bring back to a boil, and continue to whisk until slightly thickened.

Remove from heat and set aside to cool. Once at room temp, place in a pitcher and leave in the fridge to completely cool, 6 - 8 hours, or overnight.

Add cooled mixture to an ice cream maker of your choice. Run for 15 minutes.

Add marshmallow fluff in ribbons or small dots. Add crumbled graham crackers.

Continue with ice cream maker for an additional 5 - 10 minutes, until ice cream reaches the consistency of soft serve.

Place in a shallow dish or container and freezer for an additional 2 - 4 hours minimum.