Team, I’m teaching health this summer at our school’s summer school. I don’t even know what to do with this new venture. Let’s review my qualifications for a second. OK, I am, actually, the Department Chair for our Health team (which, consists of one devoted and beloved teacher). And sure, I studied early childhood development in social work school. And, yes, ok, I know a few things about mental health being as that I’m the Director of our School Counseling Department. But just because I know some things doesn’t mean I know how to TEACH some things. I can facilitate a workshop on issues of diversity or issues of social emotional health in adolescents like it’s nobody’s business but teaching a State-certified Health curriculum to 13 and 14 year-olds for 4 hours a day is 100% another story. Also, I’d really like to point out that my Head of School (and mentor) will have his son in the class (and so will a few other of my colleagues) so I’m
horrified excited to teach them things like, chlamydia, what the scrotum is and the cycle of ovulation. Try not to be jealous.
So I’m a little late on the whole Shavuot-and-cheesecake-thing but who says a quick and easy recipe for cheesecake ice cream can ONLY be posted prior to Shavuot. This is the type of user-friendly recipe that can be, and should be, enjoyed ALL THE TIME. I decided to mix-in candied lemon peel because I’m on a lemon kick these days but you can mix-in anything your little heart desires. Consider the ice cream base your blank canvas. Create!
A few things to note: The ice cream is very creamy due to the inclusion of whipped cream, which I made at home but you could easily substitute with store-bought whipped cream. I liken the texture to gelato than what is traditionally thought of as ‘ice cream’. It’s also not ragingly sweet, which I truly like because it lends itself to the sweetness of whatever mix-in you choose. I have a feeling I’ll be making this A LOT this summer. Enjoy!
P.S. Hi, Julee!
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed coconut milk*
- 1 (8 ounce) cream cheese, softened
- 2 teaspoons imitation vanilla extract
- Juice of 3 lemons
- 1 tbsp lemon zest
- 5 organic lemons, (look for lemons with thick skins)
- 3 cups sugar, divided
- *Regular sweetened condensed milk works too
- FOR CANDIED LEMON PEEL: Cut the top and bottom off each lemon. Using a vegetable peeler, peel off pieces of the skin, cutting from top to bottom.
- Slice peels into 1/4-inch strips or leave in natural shaped pieces.
- Place peels in a sauce pan and cover with water. Bring to a boil and simmer for 1 minute. Drain and repeat two more times.
- Mix 2 cups sugar in with 1 cups cold water. Bring to a boil. Add lemon peels and turn heat down to a simmer.
- Simmer lemon peels for 1 hour over low heat. Remove from liquid.
- Spread remaining sugar evenly on a baking sheet. Roll lemon peels in sugar and place on cooling racks to dry, about 3 to 5 hours.
- FOR ICE CREAM: In a large bowl, beat the heavy whipping cream until stiff peaks form. Place in the fridge.
- In another bowl, beat the cream cheese until smooth. Slowly add in the sweetened condensed coconut milk, and beat until smooth and creamy. Stir in the vanilla extract.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir the hardened candied lemon peels and the lemon juice into the ice cream mixture.
- Place the ice cream mixture into a tightly resealable container, top with lemon zest and put it in the freezer overnight.