I was trying to replicate the flavor of the ices they sell at the Hackensack Pastry Shop. My mom grew up in Hackensack and whenever we’re in the vicinity we stop for ices, but we haven’t been for years. I don’t know if I quite managed to duplicate the Hackensack Pastry Shop’s Italian Ices, but my mom loves it.

I really enjoyed making ices. It’s quicker, cheaper, and easier than making ice cream. And it really hits the spot on a hot day. Next I’m going to try making watermelon.

Here’s the Recipe

Lemon Italian Ice

ingredients

2 cups sugar
5 cups water
4-5 lemons juiced and finely zested
fresh mint for garnish

yield: about 6 cups

instructions

1. Combine the water and sugar in a saucepan and bring to a boil. Let it simmer, uncovered, for 5 minutes.  (Note: Congrats, you just made a simple syrup!)
2. Stick the sugar water mixture in the fridge for a couple of hours until it’s cold.
3. Add the lemon juice and zest to the sugar water. If you like your ices super lemony, like me, then use 5 lemons. Otherwise go with 4. Not sure? Add the juice and zest from 4 and give it a taste.
4. Pour the mixture into your ice cream maker and use as directed by the manufacturer.  Check the capacity of your ice cream maker. If it can’t do 6 cups you might need to do this in 2 batches.
5. Once the ice cream maker has made you ice into a semi solid, scrape it into a freezer safe container and cover. Freeze it until hardened.Garnish with fresh mint.

notes

If you don’t have an ice cream machine, I have read that you can freeze this in a pan then break it up and stick it in a food processor or blender before serving. I’ve never tried this though. I highly recommend getting an ice cream maker. My first one cost $20 at Target and worked great.