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.

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.

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.