My grandmother-in-law was a collector. That woman collected everything - antique furniture, china, vintage costume jewelry. Though I never met GiGi, I have greatly benefited from her. It's hard to say what my favorite thing she gave me is; the mink coat is awesome, then there's the turquoise ring I wear constantly, or the vintage red clutch, (I'd like to say my favorite thing was my amazing father-in-law who in turn gave me my dashing husband, but he would think that's cheesy so I won't say it). One way or another, the gift currently getting the most use is the ice cream maker.
This is no ordinary ice cream maker. No Cuisinart here. GiGi's ice cream maker is the real deal, the same thing I used while working in a professional kitchen. There is no bowl that needs to be stuffed precariously between the peas and ice cube trays in the freezer for 3 days before it can be used. This sucker has a metal bowl that is refrigerated by an internal compressor. It spits out luscious ice creams and sorbets in 15-20 minutes and you can just keep on spinning the flavors one after another, back to back to back. And that's exactly what I've been doing.
I have been making tons of flavors from David Lebovitz's AMAZING book, The Perfect Scoop. If you are into ice cream making, you need this book. Anything you could ever imagine, and then some, is in this book. Anything except Limoncello Poppy Seed Gelato, a flavor that the Muse team knew needed to be created. This is a Freelance Muses original recipe. And come to find out, GiGi's dessert of choice was always anything lemon... perfect.
*paired here with Earl Grey Ice Cream
Limoncello Poppy Seed Gelato
3 cups half and half, divided
2/3 cup sugar
Pinch of salt
3 tablespoons, plus 2 teaspoons cornstarch
2 lemons, unsprayed
4 tablespoons limoncello
3-4 tablespoons poppy seeds
several tablespoons milk