I'm not quite sure if this recipe should fall into the category
of soup or "luscious lemon malt!" Either way, I have to
say that not only is the flavor unique, it is the perfect beginning
or ending to any mealespecially during our hot Louisiana summers.
- 3 tbsps lemon juice
- 2 tbsps grated lemon peel
- 2 eggs
- ½ cup sugar
- 1 tbsp vanilla
- 1 quart buttermilk
- 2 cup vanilla ice cream
I recommend using only fresh squeezed lemon juice in this recipe.
When grating the lemon peel, be careful to remove only the peel
and not the white skin of the lemon. In a large bowl, whisk eggs,
sugar and vanilla. Add lemon juice, lemon peel and buttermilk continuing
to whisk constantly until well blended. Pour mixture into the bowl
of a 9-cup food processor. Add ½ cup ice cream and blend
mixture until ice cream is blended into the soup and liquid has
become frothy, approximately 1-2 minutes. If you do not have a 9-cup
processor, blend the soup in equal batches. Transfer soup into a
large crystal pitcher, cover and chill for a minimum of 4 hours.
Serve soup in champagne glasses and garnish with remaining ice cream,
mint and additional zest if desired.