Lemon ice cream recipe
Ever thought of ice cream being healthy? Using the right ingredients anything can be healthy, some like lemon ice cream, could even save lives.
As I currently have some time, I had been surfing on the web the other day. In search of fresh, stirring ideas, inspiring dishes that We have never used before, to treat my loved ones with. Looking for quite some time but could not discover lots of interesting things. Right before I thought to give up on it, I came upon this yummy and easy treat simply by chance. It looked so delicious on its photos, that required prompt action.
It had been not so difficult to imagine the way it is made, how it tastes and just how much my husband is going to want it. Mind you, it is quite simple to please the guy when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyhow, I went to the page: Suncakemom and used the detailed instuctions that have been combined with nice images of the operation. It really makes life rather easy. I can imagine that it’s a slight hassle to shoot photos in the middle of baking in the kitchen as you normally have sticky hands so I seriously appreciate the hard work she devote for making this blogpost and recipe conveniently implemented.
That being said I am encouraged to present my own formulas in the same way. Many thanks the idea.
I was fine tuning the original recipe to make it for the taste of my loved ones. I’ve got to mention that it was an incredible outcome. They loved the flavour, the structure and enjoyed having a treat such as this during a hectic week. They basically wanted more, many more. So the next occasion I am not going to commit the same mistake. I’m likely to multiply the amount to make them pleased.
If you liked this homemade lemon ice cream you may find more like this at SunCakeMom
Wash the lemons thoroughly.
Grate their zest and put it in a small container and set it aside.
Continue working with the lemon. Squeeze their juice out.
Pour heavy cream into a big saucepan and heat it up on medium while stirring it gradually.
Brush zest into the saucepan as well.
Leave warmed heavy cream in low heat to simmer.
Meanwhile separate the eggs. Put egg whites in the fridge to save them for another time.
Whisk yolks with agave syrup until light yellow.
Pour a cup of warm heavy cream from the saucepan into the yolk while mixing it continuously.
Stir until getting an even mixture.
Pour the yolk mixture into the saucepan and stir as fast as possible until it thickens.
Take it off the cooktop.
Finally add the lemon juice in as well to mix.
Pour the cream in container and put it in the freezer for 4-6 hours.
Stir it every 30 to 60 minutes to avoid the crystallization of the water in the cream or use an ice cream machine.