To many Independence Day has requisite menu items to mark the occasion, but I’ve a new tradition to add to the bill of fare.
Burgers and dogs on the grill are commonplace and can be dressed up or down according to tastes. Side dishes vary and have become more interesting and healthy than in my mayonnaise-laden youth. Blueberry Pies and Strawberry Shortcake are time-honored favorites.
After a hot day in the sun, the parades, the games, and the fireworks, I find it is comforting to enjoy a really cooling sweet/tart/creamy bowl of Lemon Ice Cream on which I scatter blueberries and raspberries. The fresh lemon flavor is a palette awakener and allows the berries to really stand up to be noticed. Plus, it is a good looking dish!
No-Churn Fresh Lemon Ice Cream
Yield: 3 cups
Prep time: 10 minutes
Freeze time: 3+ hours
1 tablespoon finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1 cup sugar
1/8 teaspoon fine sea salt
1 cup heavy cream
1 cup whole milk
Fresh blueberries and raspberries (or whatever you might enjoy)
Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls, top with berries and serve!