24 February 2012

Meyer Lemon Ice Cream Cake


My healthy foodie friends, please turn away from the screen.  And if you are still looking, the only way I can make this healthy is to repeat the mantra, portion control, portion control, portion control...

I love the taste of a good sweet, yet tart, Meyer Lemon.  And when it mixes in with berries and almonds, my head rolls back and a bit of drool starts to descend from my lips.


Because it is still Oscar Week, this little dessert is going to be renamed, la glace au gâteau de citron.

Bonjour messieurs et mesdames, as I channel my inner French history--I have identified one French ancestor on my family tree about six generations back, so it is legit--and bring this delightfully sinful dessert and celebrate Best Picture nominee, Midnight in Paris.


The Shopping List:
  • 1/2 cup sliced almonds
  • 1 3/4 cup heavy whipping cream
  • 1/2 tsp vanilla
  • 1 1/4 cups sugar/or sugar substitute
  • 3/4 cup egg beaters/egg substitute
  • 1/2 cup Meyer lemon juice
  • 3 tsp grated Meyer lemon peel
  • 1/4 tsp salt
  • 4 cups berries (strawberry, blackberry, raspberry, blueberries, etc) 
  • 4 Tbsp berry preserves

    The Method:

    Use parchment paper and cut to fit a 9x5x3 inch metal loaf pan.  Take the almonds and sprinkle them across the bottom.

    In a bowl, use an electric mixer to beat the heavy whipping cream and vanilla until it begins to form peaks.  Cover, and place in the refrigerator while working the rest of the recipe.

    Place a small pot with about two inches of water on the stove on medium heat and allow it to come to a boil.  In a glass bowl, whisk together and the sugar, egg beaters, Meyer lemon juice, and lemon peel.  When the water in the pot is at a boil, set the bowl over top to create a double-broiler.  Continue whisking the mixture until the temperature inside rises to about 170°F.

    Remove the glass bowl from the pot, and use an electric mixer to continue and beat the mixture until it cools down and becomes light and fluffy, roughly 5-10 minutes.  Pull out the cooled whipping cream and begin to fold into the now cool custard cream.  Pour mixture into the loaf pan and smooth out, making sure to tap the pan a few times to release any air bubbles that may be in the middle of the cake.

    Finally, cover the mixture and place in the freezer to firm at least 8 hours.  This mixture will be good for several days and should be kept frozen when not being served.

    To serve hull berries and mix them together with a bit of sugar in a bowl.  Cover the bowl and when ready to serve the cake, pull them out to add to the top as a garnish.  Warm berry preserves on a low heat, and brush berries on top for a touch of heat, and a gorgeous shine.  To cut the cake use warm water to heat a knife and cleanly slice through the cake.

    Bon Appétit!

    Adapted from Bon Appetit.