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Lemon ice cream
For lovers of citrus, I want to offer a recipe for lemon ice cream. It turns out very fragrant and tasty.
How to cook Lemon ice cream
Step 1
Wash the lemon, dry it, remove the zest (without white skin) and squeeze the juice.
Step 2
Beat eggs with sugar using a whisk. Pour in milk. Add lemon zest and juice.
Step 3
Put on fire and cook over low heat until thickened. Then cool in an ice bath.
Step 4
Whip the cream to soft peaks. Add lemon curd to cream. Beat until smooth.
Step 5
Divide into small molds. Place in freezer until completely frozen. Serve ice cream with chocolate chips.
Step 6
Enjoy your meal!
Lemon ice cream - FAQ About Ingredients, Baking Time and Storage
Yes, lime can be used as a substitute for lemon, but it will give a slightly different, more tart flavor. Adjust the quantity to taste.
It can be stored for up to 2 months in an airtight container. For best texture, consume within 1 month.
Yes, this recipe is vegetarian as it uses eggs and dairy. For a vegan version, substitute eggs with cornstarch slurry and use coconut milk.
Yes, simply freeze the mixture and stir every 30 minutes for 2-3 hours to prevent ice crystals and ensure a creamy texture.
You can use half-and-half or full-fat coconut milk, but the texture will be less rich.
Yes, fold in fresh berries, crushed nuts, or chocolate chips before freezing for added texture and flavor.
Ensure proper churning and use a bit of alcohol (like vodka) or corn syrup to help maintain a smoother texture.
Yes, but ensure your freezer has enough space and stir the mixture well to maintain consistency.
Scoop into small cones, top with fresh mint, or drizzle with caramel sauce for an elegant presentation.
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