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Lemon Ice Cream Recipe of of 22-06-2014 [Updated on 21-06-2016]
Hello, I made the lemon ice cream following this recipe that brought the milk and cream with a lot of skepticism, I was afraid that the taste of the milk would contrast with the lemon juice while it actually made this ice cream thick and creamy, recipe promoted! I liked this lemon ice cream so much that I will try an orange version in the next few days, I will just have to settle with sugar, but I don't see it too difficult;) girls I wish you a happy Sunday and I won't tell you what I do this morning so as not to hurt someone's sensitivity, anyway after a week of hard work and accumulated stress I deserve a little relaxation and I hope you do too, pelvis; *
How to make lemon ice cream
Put the grated lemon peel and sugar in a blender and mix.
Then add the filtered lemon juice.
Add the milk and cream and mix everything (I recommend, all the ingredients must be cold from the fridge).
Pour the mixture into the ice cream maker and start it according to the program, in my case speed 1.
Work the lemon ice cream until it thickens, it will take about 15 minutes.
Put the ice cream obtained in a rectangular tray and place in the freezer for a couple of hours
Serve the lemon ice cream in the bowls.
The cream must be very fresh otherwise the lemon juice could curdle it.
For 4 people
- juice and grated peel of 3 lemons
- 200 g of sugar
- 500 ml of freshly whipped cream -
In the bowl of the mixer combine the sugar and lemon peel, operating the machine for a few seconds. Add 6 tablespoons of lemon juice (or more) and blend for 30 seconds.
Transfer to a measuring cup and slowly add the cream, stirring. Cover and refrigerate for at least 1 hour.
Put in an ice cream maker and stir until the mixture resembles lightly whipped cream (about 20 minutes).
Transfer to a plastic tray, cover with parchment paper, pressing lightly on the mixture, close with the lid and put in the freezer to thicken. Serve within 1 hour.
If you prepare the ice cream in advance, transfer it from the freezer to the refrigerator about half an hour before serving.
Lemon flavored ice cream
First prepare a syrup: combine the water, sugar and dextrose in a saucepan, put it on the stove and let it boil.
When the sugar has dissolved in the water and the syrup has boiled, remove the saucepan from the heat and place it in a bowl filled with ice water so that it can cool down quickly.
Dissolve the carob seed flour in the lemon juice and add the now warmed syrup, mix with a whisk to make the mixture homogeneous.
Also add the cream and grated lemon zest to intensify the lemon flavor.
Pour the mixture into the basket of the ice cream maker, operate the machine and let the ice cream mix for at least 50 minutes or until the ice cream is formed (the timing varies depending on the model of ice cream maker used).
Once well whipped, you can serve the ice cream immediately or you can store it in the freezer in a plastic container.
Lemon ice cream is a very simple parfait to make, just pay a little attention to the ingredients used, which determine the "perfect" flavor of this ice cream. The key ingredient for this recipe are undoubtedly lemons, and I recommend that you choose those of the Sorrento type, with a very fragrant peel, possibly organic. After you have read how to make lemon ice cream at home, you will understand that it is such a simple recipe and adaptable to other citrus fruits, such as grapefruit or orange. You can also decide to finely chop the lemon peel, until you no longer feel it, or leave it coarse if you prefer to give the ice cream a more "rustic" flavor. But if you want to further enrich the taste of your ice cream, try adding some candied lemon peel, cut into small cubes.
All you have to do is get to work to prepare one of the freshest ice cream flavors there is, with a velvety and creamy flavor. For an optimal result of the ice cream, all the ingredients must be very cold in the refrigerator. And if you don't have an ice cream maker, read all the tips on how to make ice cream without an ice cream maker.
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Preparing lemon ice cream is really easy, fast and requires very few ingredients. All you will need are a few small tips to avoid mistakes in the few steps required:
- Add the cream and water first and then the sugar and not vice versa to make sure you can evenly dissolve the sugar inside.
- Help yourself with a cooking thermometer to make sure that the cream reaches the right temperature without bringing it to a boil.
- Let it cool completely before adding the lemon juice to avoid altering the recipe due to citric acid.
- Stir the ice cream at least every half hour to make sure the mixture does not crystallize completely, thus making sure you get a creamy ice cream.
- Before serving the ice cream, place it out of the freezer and leave it at room temperature for about one or two minutes.
- When portioning the ice cream, wet the spatula before using it, then, if it should stick to it anyway, swipe your finger on the metal surface: in this way the heat of your finger will make the ice cream detach from the walls easily.
Ice cream in lemon cups
1) Wash and dry the lemon leaves and cut them into strips. Take the zest of 2 lemons with a rigalimoni to form a spiral and combine it in a saucepan with the leaves, milk and cream. Bring to a boil, turn off and leave the leaves and rind to infuse for about an hour.
2) Filter the mixture and bring again milk and cream to the limit of boiling. In the meantime, whip the egg yolks with the sugar in a bowl, add the previous mixture and cook in a bain-marie for about 10 minutes until the spoon veils.
3) Transfer the container to a bowl with cold water and ice and let the cream cool. Cut all 4 lemons to 2 thirds in height, empty the pulp and freeze the peels in the freezer for at least a couple of hours. Transfer the lemon cream to the ice cream maker and operate it for the indicated times.
4) Fill the frozen lemon peels with ice cream and serve. If you prefer a less creamy ice cream, put them in the freezer for another hour.
Sweets Recipes: 1001 Sweets and Cakes Recipes
The Lemon Ice Cream Without Ice Cream Maker it is ideal for refreshing your summer afternoons.
The most classic and simple, Lemon Ice Cream is suitable for everyone: light and very digestible, even children can eat it. Tasty and refreshing, it can be combined with all tastes from fruit to creams to give yourself a break from the scorching heat.
If you think that preparing ice cream at home is a "hard job" you are wrong. The process is fast and the result is an excellent 100% genuine dessert, not to mention the flavor that surpasses the best artisan ice cream parlors.
Remember to let me know how you got the Lemon Ice Cream Without Ice Cream Maker leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page
THIS RECIPE IS
HOW TO PREPARE Lemon Ice Cream
- Stir in the juice from the lemons filtered with sugar and water in a saucepan.
- Put the mixture to boil and let cool.
- Whip the cream in a large bowl.
- add cold lemon juice.
- Let it rest in the freezer for about 1 hour covered with aluminum foil.
- Beat mix with whips until bubbles form.
- Put away in the freezer for another hour.
- Beat again with the whips.
- Let it rest in the freezer until it solidifies.
- To make the ice cream creamier add 3 gr. of carob seed flour dissolved in a glass of milk.
- If you want sweeter ice cream you can add a spoonful of honey.
VIDEO RECIPES of Lemon Ice Cream
Lemon ice cream with the Thermomix
A nice and curious method to prepare good ice cream.
OTHER RECIPES for Lemon Ice Cream
Lemon Ice Cream Without Eggs
This is another recipe to prepare the Lemon Ice Cream Without Eggs with the little help of the ice cream maker.
Very clever lemon ice cream, without ice cream maker
How wonderful this ice cream, smart and good. thank you!!
Yum. It must be really good!
They say it's still summer. I haven't seen her though. Your "delirium" beautifully personifies this fragile and confused time :). I like Lebovitz, I tried some of his recipes and found them delicious. like this crafty and perfect ice cream! A big hello, Angela
Well the delirium attracted me much more than ice cream, can I say it ?!
Undisputed genius of clever recipes .. and others too !! :)
. summer even with half a meter of hail on August 15th :(
But with this ice cream I pass all the paturnias :) I always wanted to try it but the lemon with cream made me think of rennet and instead how wonderful
Summer loser. as I understand you dear little homomine -)
Luckily I don't have to list all mine, otherwise I would stick you to the screen for a long time.
I love smart ice cream, I just have a basket of lemons collected on the tree in front of the house: absolutely organic at 360 & # 176 ^ _ ^
Obviously I throw myself on the vegetable cream, having the certainty that the result is excellent anyway.
Your troubled summer would make Bear Grylls a mustache.
Hi Stefania. I remember well the Starbooks session dedicated to David Lebovitz's book, and the lemon one was the first of the ice creams I tried to make at home without an ice cream maker. A great success: very good and really easy to make. Thanks for reminding me that I haven't made it for too long!
it's always fun to read your posts - bright, funny and clever! and the recipes are always great! As a Tuscan as I am, I confirm: in moments of & quotsconforto & quot we are able to generate nice periphrases of indignation that would leave even the bravest terrified! XD
I love all the crafty ice creams you offer. you'll have to try the lemon version too :)
I love your crafty Arab, you are always the top :)
Definitely to try. thank you.
"Another winter will come back, a thousand rose petals will fall, the snow will cover all things and maybe some peace will come back". so sang Bruno Martino.
This ice cream must be delicious, fresh and fragrant.
I'm sorry for the misadventures but as always you are able to "catch" the beautiful side of the things that surround you, I cross paths for everything and I wish you myriad happy seasons studded with good and very clever recipes by Araba Felice. A big hug Enrica
Summer. definitely strange. great ice cream I hope it cheers you up!
Ohibò you have happened of cooked and raw eh Stefà. life is also this unfortunately. hope you can recover soon, albeit not in the summer with another vacation. delicious ice cream like all your super quick recipes!
strange summer for everyone but with so many & quotdisguidi & quot; patience would jump to anyone, sorry, but it's a pleasure to reread you and with a lemon recipe that I really appreciate, bye!
The Tuscans know one more than the devil! Every once in a while mine pulls out a new one. maybe that's why time has changed? I love easy and yummy ice creams like this one
It is summer and we remember the holiday book with the homework to be finished :). luckily there is still some time before school and with this ice cream you can celebrate big time, thanks to the lemons brought from the sea)! Hi Stefania and welcome back, albeit with a bit of misadventure! Bye bye Luisa
It is always summer if you bring out your determination, optimism and if you are able to play down in an ironic way as you did :) Reading you is always a pleasure and it is a pleasure to discover, thanks to your blog, recipes so quick, crafty and delicious :)
"Summer if you have to go and see instead of friends, a lot of doctors."
Ah, yeah, this is piece I wrote, aahahahah.-)))
Hello Arab and. as soon as the sun comes up, I will try this excellent ice cream! .-)
Have a nice day bye!
Our woman of the most crafty recipes !! Fantastic as always Stefy. : *
I'm sure the & quotbelle seasons & quot will come soon !! Good luck.:-). . and thanks for the ice cream.
Here too summer is not summer but in Bilbao they don't notice it and have fun all the same. the only one who complains is me as always! Your ice cream is to be tried immediately -)
Thanks a lot ilaria
Ingredients for about 900 g of ice cream
|500 ml of fresh cream|
|70 g of lemon juice|
|FOR CONDENSED MILK|
|250 g of whole milk|
|250 g of powdered sugar|
|60 g of butter|
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