Recipe for lemon ice cream
Summer weather calls for ice cream, and it can be both refreshing and invigorating in the summer heat while also satisfying that little sugar craving.
I love lemon ice cream, and this lemon ice cream is both soft, tangy, refreshing, and creamy – exactly how a perfect summer ice cream should be, if you ask me 🙂
This recipe doesn’t require an ice cream maker or constant stirring – it’s just super easy and straightforward.
Enjoy!
Equipment
- Saucepan
- Bowl
- Hand Mixer
Ingredients
- 100 gram Water
- 85 gram Cane Sugar light
- 3 Lemon
- Egg Yolk I used 2 cups of pasteurized
- Pasteurized egg whites I used 1 cup
- 300 gram Whipping Cream
Instructions
- Start by finding a saucepan.
- Add water and cane sugar to it.
- Let it boil for about 5 minutes.
- In the meantime, squeeze the juice from the lemons.
- Add the lemon juice to the pot.
- Continue to boil for about 10 minutes.
- Let the sugar mixture cool to lukewarm.
- Find a bowl and a hand mixer.
- Put the egg yolks in the bowl.
- Whisk the yolks until slightly fluffy.
- Now add the sugar mixture to the bowl, a little at a time, while the mixture thickens and becomes more and more airy.
- Find a new bowl.
- Pour the whipped cream into the bowl.
- Whisk the cream. It should not be whipped too hard, just to a light foam. I would say whisk it a little less than if it were to be used for hot cocoa.
- Find yet another new bowl and pour the egg whites into it.
- Whisk the whites until stiff.
- Both cream and whites are now gently folded into the egg mixture.
- Taste the mixture and add more lemon juice if necessary. If you've used organic lemons, you can also add some grated lemon zest to the mixture - it gives a "deeper" lemon flavor to the ice cream.
- Find a container or tub of an appropriate size. I just used an empty ice cream tub from Carte d'Or.
- Pour your ice cream mixture into the tub.
- Place the tub in the freezer.
- Now let the ice cream freeze. It takes a few hours. My ice cream sat for several hours before I used it, but you can check on your ice cream along the way. It should probably have 4-5 hours at a minimum.
- The ice cream should stand at room temperature for about a quarter of an hour before you scoop it.
- Serve it on a plate or do as I did and put it in a cone. Yum!
Notes
This lemon ice cream is also a really wonderful party or New Year's dessert. Here, I would serve 1-2 scoops on a plate, possibly with some grated white chocolate on top and garnished with grated lemon zest.