Lemon ice cream

Lemon ice cream

Tuesday, March 6, 2018

One of the most delicious options for homemade ice cream: we’re making lemon ice cream! Rich and balanced sweet and sour taste, warm and smooth texture, narrow aroma - a parable, not a dessert. Even without a special ice cream maker, you can create delicious ice cream at home - I will tell you and show you exactly how.

Almost everyone’s favorite ice cream is used as a base for this recipe (find how to make it here). Lemon zest will be a natural fragrant additive, and lemon juice will add sour notes. This recipe is perfect for both a special ice cream maker (which, unfortunately, I don’t have) and a regular freezer. Yield of the finished product: about 700 grams.

Ingredients:

Making a dish step by step:

To make homemade lemon ice cream, we need the following ingredients: heavy cream (at least 30%), milk, egg yolks, sugar and a couple of beautiful large lemons.

First of all, it’s important to prepare the lemons: wash them well and dry them. Using a small grater, carefully remove the zest - the outermost yellowish layer of the skin. Just do not touch the snow-white layer - it gives bitterness. We cut the lemons themselves crosswise into two parts and squeeze out the juice using any convenient method, which we strain from the pulp and seeds. I extracted 100 ml of juice from just 2 fairly large lemons.

Pour 150 grams of sweet sand into a small thick-walled saucepan, stewpan or other suitable container and add crushed lemon zest to it.

Grind everything with a spoon, fork or whisk so that the lemon zest better gives its own flavor to the finished ice cream. Place three egg yolks in a saucepan. By the way, egg whites can simply be frozen and then used as fresh after defrosting.

Mix and pour 100 ml of milk of any fat content (I use 2.5%). Again, carefully mix the flavored sugar with the yolks and milk. This can be created with a hand whisk or a mixer for about 30 seconds so that a smooth and homogeneous mass comes out.

Place the dishes with the resulting mass in a water bath. This means in another saucepan, bring a glass of water to a boil. We put this whole structure on the fire and, stirring constantly, cook the yolks, sugar and milk over low heat until the mass thickens - 10 minutes is enough. Just don’t overcook it, otherwise you’ll end up with an omelette, but we need a completely smooth custard. When you feel that the mass has begun to thicken, immediately remove from the water bath.

The mixture of hot custard comes out similar to condensed milk. Let it cool completely. To speed up the cooling process, you can place the saucepan in a bowl of ice water and stir the mixture. Alternatively, take the cream out to the balcony - there it will cool down very quickly.

When the custard for homemade ice cream has cooled, pour lemon juice into it (keep it in the refrigerator until needed to keep it cool) and stir.

The custard base for lemon ice cream is ready.

All that remains is to whip the cream (300 ml). For a long time now I have been making cream on my own from milk and butter using this recipe. Pour them into a separate container.

Whip cool heavy (30-33%) cream with a mixer or a hand whisk until fluffy (so that it comes out like cream), but at the same time has relief. It is not necessary to whip the cream to stiff peaks - let the mass be gentle and soft. Don't overbeat, otherwise you'll end up with butter and buttermilk.

Pour the lemon custard base into the whipped cream. Using a whisk, spatula or mixer at the lowest speed, combine everything until smooth. Not for long, just to make the mixture smooth.

The preparation for homemade lemon ice cream is ready. All that remains is to freeze it.

We transfer (or pour, as you prefer) the future dessert into a freezer-safe container, which we cover with a lid and place in the freezer.

It’s better to take out the ice cream every 30 minutes and carefully stir it so that there are no ice crystals in it later. And so at least 4-6 times. After four to five hours of freezing, there is no need to stir the mixture. The more often and more actively you stir the contents of the dish, the less likely it is that there will be ice crystals in the finished lemon ice cream.

Fragrant, tender, rich and very tasty lemon ice cream is ready.

By the way, another refreshing option for lovers of sour, low-calorie ice cream is lemon sorbet. Polinochka, thank you so much for this wonderful order. Cook for your health, friends, and bon appetit!

Making homemade lemon ice cream: 4 regular recipes!

If you really want, lemon ice cream can be prepared independently, quickly, simply, without any special skills, at home. It turns out dense, elastic and slowly melting. Lemon ice cream has a wonderful smell and tart, refreshing taste.

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Regular lemon ice cream recipe

Product ingredients for this ice cream:

  • very fat cream (from 33%) - 600 g;
  • yolks from large new chicken eggs - 6 pcs;
  • powdered sugar – 200 g;
  • fresh lemons – 600 g.

Ice cream making method:

  1. Wash the lemons and cut them into halves.
  2. Using a special juicer (can be electronic), squeeze out the juice and pour it into a cup (glass).
  3. Finely grate the lemon zest and place in a bowl.
  4. Place both the juice and the chopped zest on a refrigerator shelf to cool.
  5. In a separate deep “blender” bowl, combine the yolks of large new chicken eggs with sweet powder and carefully beat them with a blender (mixer) with a whisk attachment for no more than 3 minutes.
  6. Slowly add cream (in full volume) to the sweet yolks, constantly continuing to work with the blender (mixer).
  7. Pour the resulting sweet creamy yolk mixture into a thick-bottomed non-stick pan.
  8. Place the pan with the mixture poured into it over medium heat. Cook for a quarter of an hour, stirring the contents of the saucepan frequently, without letting it boil.
  9. Remove the purchased warm cream from the heat and cool.
  10. Add juice and crushed lemon zest to the warm, sweet egg-cream mixture. Stir and pour into a freezer-safe container with a tight-fitting lid.
  11. Place the container bowl with semi-finished ice cream in the freezer for 4 hours. During this period of time, the container bowl should not be removed from the freezer. The ice cream will immediately acquire the appropriate thickness and elasticity.

If the sweet creamy yolk mixture in the saucepan gets very hot, then it should be removed from the heat and cooled for half a minute, or add 50 g of cool cream.

Homemade ice cream with lemon and vanilla flavor, prepared using the hot method

Preparing and making ice cream according to this recipe takes no more than an hour. Waiting for results for another 4 hours. This ice cream is one of the most delicious and fast. Its taste, color and smell will pleasantly surprise everyone at home who tries the dessert.

The production method based on lemon custard makes it possible to get a tasty, rich, sweet ice cream dessert that can be stored for quite a long time in the freezer - up to 8 weeks.

Grocery set of ingredients for making 6 huge servings:

  • yolks from large, new, chicken eggs - 8 pcs;
  • fresh lemons – 4 pieces, 100 g each;
  • vanilla sugar powder – 50 g;
  • corn starch – 90 g;
  • fresh milk, very fat (from 6%) – 1.2 l;
  • very fatty cream (from 33%) - 400 g;
  • turmeric powder – 20 g;
  • Powdered sugar – 500 g.

Hot method for making ice cream:

  1. In a bowl, combine the yolks with sweet powder and mix.
  2. Wash the lemons, cut into small random pieces, remove the seeds and pass through a meat grinder.
  3. Pour the purchased lemon puree into a bowl with the sweet yolks. Mix. The result should be a mass of homogeneous mixture.
  4. Pour milk into the yolk-lemon consistency and stir. The ice cream base is ready.
  5. Pour the ice cream base into a small heavy-bottomed non-stick saucepan and place on the stove over medium heat.
  6. Place starch with turmeric and vanillin in a saucepan. Stirring constantly, continue cooking the ice cream base.
  7. Once the mixture thickens, remove from heat and cool slightly.
  8. Pour the cream into the thick, cooled cream and beat using a blender with a whisk attachment. Semi-finished vanilla lemon ice cream is ready.
  9. Transfer this semi-finished product into a tray with a tight-fitting lid and put it in the freezer for 6 hours.

Little tips for the recipe:

  • to make ice cream according to this recipe, you can use lemon curd - a thick mixture of lemon juice and zest, eggs, sweet butter and sweet powder;
  • lemons can be replaced with lime;
  • Instead of starch, you can use corn flour. If it is not observed on the farm, then you can create it without the help of others from cereals that are always on hand.

Delicious homemade lemon ice cream

Product set of ingredients:

  • granulated sugar - 200 g;
  • fat milk (from 6%) - 250 g;
  • very fatty cream (from 33%) - 250 g;
  • fresh lemons – 3 pcs;
  • lemon syrup or lemon-flavored liqueur – 50 g.
  1. Wash the lemons and squeeze their juice into a small bowl.
  2. Add sweet sand and syrup or lemon-flavored liqueur to the lemon juice in a bowl. Mix.
  3. Pour previously cooled milk and cream into the sweet lemon mixture.
  4. Using a whisk (you can use a blender or mixer), beat the mixture until smooth.
  5. Pour the resulting sweet lemon-milk mass into a small frost-resistant container (container, bowl) with a tight-fitting lid.
  6. Place the container (container, bowl) in the freezer for 6 hours.

This recipe can be used to make lemon ice cream in an ice cream maker. But during the time it takes to prepare in the ice cream maker, the volume of the dessert increases by 2.5 times. It follows that the container should be filled no more than halfway.

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Lemon sorbet

Lemon sorbet is rich in vitamin C, so no heat treatment is used during production.

  • 5-6 large lemons;
  • 1 glass of sweet sand;
  • 1 glass of boiled water;
  • a pinch of salt;
  • sprig of mint.
  1. Grate the lemon zest.
  2. Squeeze juice from lemons.
  3. Bring water and sugar to a boil, stirring frequently until the sugar is completely dissolved.
  4. Add grated lemon zest to the hot sweet syrup and let it brew for about 10 minutes.
  5. Strain and then cool the sweet syrup.
  6. Add lemon juice and salt to the sweet syrup.
  7. Pour the mixture into a container with a tight-fitting lid and place in the freezer for at least 4-5 hours. During the first 2-3 hours (and maybe longer), you need to stir the sorbet for any 20-30 minutes so that a block of ice does not end up coming out.
  8. Grind the finished sorbet well in a blender again and place the lemon snow into portioned bowls, garnishing with a sprig of mint on top.

  • Homemade sour cream ice cream: 3 different recipes
  • How to create fruit ice at home? Selection of recipes
  • Refreshing DIY melon ice cream

    Lemon ice cream

    Delicious ice cream with lemon flavor

    Ingredients:

    • 550 g cream 30-33%
    • 150 g sugar
    • 70 ml lemon juice, zest (1 lemon)
    • 3 yolks
    • 1 tsp. vanilla sugar

    After recently making Coffee Ice Cream, I decided that it is absolutely the best of all the ice creams that I have prepared in a while, that it couldn’t be better or tastier)) But after I made the current lemon ice cream, my my confidence has noticeably wavered, now I don’t understand which of them is my winner today)) This lemon ice cream turned out just super tasty, creamy, with a noticeable but not sharp lemon taste. It’s very easy to prepare – you just need to mix whipped cream with lemon curd. The curd is the same as in this Meringue cake, in fact, I prepared lemon ice cream in the same way as the cream in this cake, but I did not add cottage cheese and increased the amount of cream so that the taste became more “soft”. In a cake, the cream is combined with shortcakes, and it needs a greater contrast of taste, but ice cream is eaten just like that and it must have the most “soft” taste.

    Manufacturing:

    Preparing lemon curd.
    Remove the lemon zest from the lemon by grating it on a small grater. Squeeze the juice out of the lemon itself, I got 70 ml.

    Place the yolks, lemon juice and zest, regular and vanilla sugar into a container.

    Mix well, let sit quickly so that the zest gives off its own scent.

    Strain through a strainer into a small saucepan with a thick bottom and place on heat.

    Stirring occasionally, cook until thickened.
    The mass can boil intensely (this can be seen in the photo), but the yolks will not curdle, due to the fact that the composition contains a lot of acid. Let the finished curd cool completely.

    Whip the cream to soft peaks.

    Add lemon curd and mix thoroughly with a spatula.
    The cream will thicken, this is normal. Place the container in the freezer to freeze for approximately 2-4 hours.

    During this period of freezing time, stir the ice cream several times with a spatula, separating it from the walls.

    When the ice cream reaches the “soft ice cream” stage and is difficult to stir, transfer to a tightly sealed container and place in the freezer for final freezing.

    Before serving, remove the container from the freezer 5-7 minutes to allow the ice cream to soften.
    I decorated with dried cherries and marshmallows.
    Later, after taking photographs, I sprinkled it with grated dark chocolate, and it turned out to be the most winning combination, simply unrealistically delicious! Lemon ice cream has a creamy taste with an obvious, but unobtrusive and very pleasant lemon taste and smell. I strongly advise you to pamper yourself and your loved ones with such a delicious delicacy. Don't forget to sprinkle with chocolate!

    Lemon ice cream. For real sour lovers)

    No duplicates found

    Yes, okay, I also like sour things. And about tea – that’s also a good idea.

    Congratulate yourself on having one more subscriber, and considering that you are the first person I subscribed to, congratulate yourself twice!)

    At the end of the summer

    So summer has flown by

    And I never took a bath

    Kitchen World of Warcraft. Mango Ice Cream

    The time for travel has come to an end, the time for fragrant meadow herbs, fingers stained with the juice of wild berries, the time for night fires and starfalls. While the weather is still warm, I want to salute the passing summer by preparing a cold dessert made from sunny mango.

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    For 2-3 servings:

    2 tablespoons condensed milk

    1 tablespoon balsamic vinegar

    320 g frozen mango

    fresh mint leaves for serving (optional)

    Place milk, condensed milk, and 220 grams of frozen mango in the bowl of a food processor. Beat until smooth. At first it may seem like some kind of incomprehensible mess is coming out. Just keep whisking - after a while the mass will become like a homogeneous cream, and there will be practically no mango pieces left. Add balsamic vinegar and whisk well again. Place on plates, add remaining mango pieces (optional) and garnish with mint or whatever you have on hand. I had reddish currants.

    You can also pour the mixture into a tray and put it in the freezer for several hours to make the ice cream harder.

    Comments on the recipe:

    Another recipe from World of Warcraft: The Official Cookbook.” I even regretted that I got to it at the very end of summer! It's so delicious and simple! And it looks like real creamy ice cream!

    I would recommend taking a fresh mango, juicy and sweet, cutting it into pieces and freezing it, spreading the pieces into approximately one layer. The frozen mango cubes that are sold in stores disappointed me - often the ones I come across are not of the best quality, grassy, ​​windy, with some kind of nasty aftertaste. Maybe I was just unlucky.

    And don't ignore the balsamic! It imparts a subtle sourness and some absolutely amazing flavor note. Just use a good one.

    The original ice cream required 425 grams of mango. At the same time, only a third of this amount went into the ice cream itself, the rest was added in the form of whole pieces to the ready-made dessert. I added more mango to the ice cream and left much less for serving. I think that absolutely all mangoes (300-400 g) can be crushed in a food processor with milk and condensed milk - it will only be more mango-like, thicker and tastier. I will attach a screenshot with unique proportions from the book below.

    And here you can experiment - you can try using coconut milk instead of cow's milk. Take some other fruits, strawberries.

    “whisper” in the ice cream given to us there are only 90 kcal per 100 g

    PS I have a VK group, Instagram. There's a little more material there.

    And the blog that I started for those who read me on Instagram. Instagram itself is very inconvenient for publishing long tests, so I don’t publish recipes there, I redirect them to the blog.

    8.5 Copyrighted content. The creator of a post with the tag [my] or [translated by himself] can post a link to his own profile, group or channel on other sources, provided that the links do not lead to direct implementations. No more than four links are allowed.

    Measured colors of the passing summer

    Dawn now is the same as a month ago. Delicate, filled with warmth unspent over the summer. He hasn't changed. Yes, practically nothing has changed. You still wake up, put on the kettle, wash your face while it boils, and with the same ordinary movement, without looking, you pour water, dissolving the remnants of sleep in the ground grains. Only the sunrise moved one cup later. How much time has passed? It feels like it's only been a day. Yesterday it was July, I think? You got up at four to see the first spark of the sun, and now for almost 40 minutes the trees on the horizon, wet with dew, do not want to flare up.

    And tomorrow you will wake up and see darkness. No, naturally, it will come evenly, there will still be warm days, forest roads strewn with yellowish leaves, there will be prickly stars, outlying wildflowers and the smell of the forest - everything that summer takes with it, burning rapidly, like a big, hot fire. But you will still feel that exactly a day has passed. And one fine moment, returning home, you will meet that wind that is impossible to confuse with anything. The wind leaves behind naked trees and cool drops on the face. You will notice that the sun is no longer so colorful - it’s like an ancient kerosene lamp that someone forgot to wipe off the soot. It will dimly illuminate the wall with the mirror and the edge of the wooden table in the kitchen, because there is no strength for more. You have almost forgotten how from time to time you want to wrap yourself in a huge duvet and look at the wet road outside the window. And I practically remembered how warm it is from the people who are next to you.

    Well, hello, my unfriendly one. I'm glad to meet you.

    “The colder and more hopeless the darkness outside, the more comfortable the warm, soft light in the apartment seems. And if summer is the time to run away from home towards unfulfilled dreams, then autumn is the time to return.”

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