January 27, 2011

buddha's hand creamy water ice

  • buddha's hand
  • 1 3/4 cups water
  • 1/3 cup sugar
  • 1/2 cup milk
zest buddha's hand.
(i just cut off the zest in large chunks, but you could use a zester, i suppose.)

mix water, sugar, and zest in a pot. 

simmer 10 minutes.

let steep for an hour or so.
(but don't leave it in too long. 
i think i accidentally did, 
and now my ice cream is not as awesome as it could be.
a little too zesty,
but in a bad way.)

add milk. 
(my guess is you could add heavy cream too--
i didn't have any on hand, 
so i didn't. 
but i bet it would make it creamier.
and who doesn't want creamier ice cream?)

throw it in the ice cream maker. 

freeze.



eat. 


and enjoy the idea of eating a frozen, creamy buddha's hand.