Blogging definitely has its perks, one of which is receiving free products to review or use. Depending on the product, I sometimes say no because The Sweets Life is first and foremost a place to share recipes, not a walking advertisement. However, when I was contacted on behalf of
Wrigley and
Amy Atlas Events about receiving some candy to use in my kitchen I couldn't say yes fast enough. My friends in real life know I have a candy obsession that I'm always trying to keep in control!
I received a huge box full of Wrigley products--everything from Orbit gum to Lifesavers to Skittles...lots and LOTS of Skittles! I was most intrigued by the packs of Skittles Blenders, which I'd never tried before. After a bit of brainstorming, I decided to combine the Skittles with another favorite of mine: ice cream. Knowing a super sweet ice cream on top of super sweet candy would be an overload, I decided to make lemon ice cream, hoping that the tartness of the lemon would quell some of the sugary taste.
Lemon ice cream is never one I would order if going out for ice cream, but I think I might have to change that in the future. This isn't an icy sorbet--this is a real, creamy ice cream spiked with a punch of lemon flavor. It was refreshing in its own right, and would pair wonderfully with a lot of desserts, including this ice cream cake! I painstakingly picked out the red (cherry tropicolada) and pink (strawberry lime) colors from the packs of Skittles and used them to create a heart, just in time for Valentine's Day. Note: the Skittles got really hard in the freezer so be careful when you bite in, or remove them and let them soften before eating. My favorite part of this cake? The vanilla wafer crust--I think this will be my new go-to crust. I preferred it over a graham cracker crust and it was a good match, both flavor and texturally, to the ice cream!
Stay tuned--I'll have another candy inspired recipe for you in a few weeks!
Lemon Ice Cream Cake with Vanilla Wafer Crust
Ingredients:
for the crust-
-1 1/2 cups vanilla wafer crumbs
-1/3 cup butter, melted
for the ice cream-
-zest of 3 lemons
-1/2 cup lemon juice, freshly squeezed
-3/4 cup sugar
-4 egg yolks
-pinch of salt
-1 cup milk
-2 cups heavy cream
Directions:
1. To make the ice cream, combine the lemon zest, lemon juice, sugar, and salt in a non-reactive bowl. Refrigerate for a few hours.
2. Heat the milk in a large saucepan, just until it begins to boil. Remove from heat. In a large bowl, beat the egg yolks. Slowly whisk the warm milk into the yolks, stirring constantly so the eggs don't cook. Pour the egg yolks and milk back into the saucepan. Heat over medium, stirring constantly until it thickens slightly. Place the milk mixture in a bowl. Cover and refrigerate for a few hours or overnight (until completely chilled).
3. Combine the milk mixture, the heavy cream, and the lemon slurry. Churn according to your ice cream maker's instructions.
4. To make the crust, mix the vanilla wafer crumbs with the melted butter. Press into a 9-inch pie pan and chill in the fridge until ready to use.
5. Fill crust with lemon ice cream (note-you will not need the whole batch. Place the remaining in an airtight container and freeze.). Use a spatula to smooth evenly. Decorate as desired. Freeze at least 4 hours, until ice cream is solid.
