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Creamy lemon ice cream

Dessert770 minutes8 people225 calories
1/52/53/54/55/5 (19 votes)
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By Mayra Fernandez Joglar

With this creamy lemon ice cream you can cool off during the hottest days of summer. I'm sure your creaminess and its citrus notes will make you fall in love.

And the best thing is that it can be done without refrigerator and, if you have it, you have it, it will be good for you to give it smoothness.

Feel free to serve it with crispy waffles. Although, if you like to take care of yourself, it is best to use tubs so you can enjoy its flavor without adding calories.

This recipe is suitable for celiacs and those intolerant to gluten and lactose, so the whole family can enjoy the homemade ice cream.

Creamy lemon ice cream

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Enjoying an authentic homemade lemon ice cream is easier than you think.

Creamy lemon ice cream
  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 225
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 yolks
  • 40 g of invert sugar
  • 110 g de azúcar blanquilla
  • 280 g lactose-free whipping cream
  • 220 g semi lactose-free milk
  • 100 g lemon juice
  • 2 or 3 strips of lemon peel
  • 1 pinch of salt

Preparation

  1. We put the milk and the lemon peel strips in the glass. We heat for 5 minutes, 90º, speed 2. We remove and let infuse.

  2. Without washing the glass, we place the butterfly on the blades and put the yolks and the two types of sugar. We whiten programming 5 minutes, speed 3 1/2.

  3. We program 8 minutes, 90º, speed 3 1/2 and we are adding only the milk through the mouth. Discarding the skins.

  4. Next, we program 2 minutes, speed 2 and add the liquid cream, the pinch of salt and the lemon juice through the mouth.

  5. At the end of the time, we remove the mixture to a container and let it rest for 12 hours.

  6. With refrigerator

    After the resting time, we mix with a spoon. We pour the cream into the refrigerator and follow the manufacturer's instructions. In my case, I used the Kitchen Aid refrigerator and left the cream for about 15 minutes.

    Then we transfer the cream to a container with a lid and suitable for the freezer and freeze for at least 2 hours.

  7. Without refrigerator

    After the resting time, we mix with a spoon. We pour the cream into a container, better if it is metallic and freeze for 30 minutes.

    We remove the container from the freezer and mix the cream with a spoon or fork to break the ice crystals.

    We repeat this same operation 2 more times. Then we freeze for at least 2 hours.

More information - 9 magnificent ice creams for this summer

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Discover other recipes of: Easy, Desserts, Summer recipes

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