Brittany Binger Follow

This has been the strangest July ever. Maxence and I are having our bathroom renovated, and it is far more disruptive than I had -- perhaps naively -- imagined it would be. The dust, debris, and general lack of showering implement have made our apartment rather inhospitable, and my poor little kitchen is all tarped up, to protect her (of course it's a she) from the ambient grime. As you might infer, there has been little cooking going on around here lately -- rubble cake, anyone? -- but, by a stroke of involuntary foresight, just before the workers came in to bash the walls, I had prepared the ideal antidote: a super simple lemon ice cream, made with fermented milk. The culinary fairy behind this recipe is my good friend Estérelle, who writes for ELLE and has a truly staggering knowledge of all things food and cosmetics. In the original version posted on her blog, she makes it with lait ribot, a fermented milk from Brittany. I *heart* lait ribot, but I have difficulty finding it in my neighborhood, so I used kefir instead; it is readily available in the fresh milk aisle of my grocery store. The acidulated creaminess of the fermented milk is a rare complement to the acidity of the lemon, and the result is a snow-like, tangy concoction that works wonders on one's dust-parched throat and construction-weary soul. It is, without a doubt, the best lemon ice cream I've ever tasted. The recipe can be easily adapted to use other types of fermented milk and sweeteners, and even other kinds of citrus. Lime would be perfect (with a splash of rum or cachaça rather than limoncello), as would orange, grapefruit, and, if you want to dazzle your friends with your culinary exotica, yuzu or cumbava. But I must say that, like Estérelle herself, I am so smitten with the lemon version that I'm unlikely to try it any other way. Continue reading "Lemon Kefir Ice Cream" View comments Copyright Clotilde Dusoulier © 2003-2008. This feed is for personal enjoyment only, and not for republication. If you are not reading this in a news aggregator, the site you are viewing is guilty of copyright infringement. Please alert Clotilde Dusoulier.