Fresh Lemon Ice Cream Recipe – Step by Step Guide

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Fresh Lemon Ice Cream Recipe – Step by Step Guide: When life hands you lemons, use them to make ice cream with lemons! Lemons have a flavor that is bright and zesty, and it has the ability to rapidly elevate your mood and refresh your senses if you consume them.

Fresh Lemon Ice Cream Recipe – Step by Step Guide

I am overjoyed to be able to share with you today a recipe for Fresh Lemon Ice Cream, a lovely frozen treat that is ideal for those hot summer days or whenever you feel like you need a little bit of sunshine in your life. This ice cream is sure to become a favorite among your assortment of desserts due to its velvety consistency and fruity flavor that is bursting with excitement.

Ingredients

  • 1 1/2 cups cold heavy cream
  • 1/2 cup cold milk
  • 1/2 cup sugarI used superfine baking sugar, but you don’t have to
  • 1/2 cup fresh lemon juice, about 4 or 5 lemons
  • 1 tsp lemon extract
  • 2 or 3 drops yellow food coloringoptional

Also See:

Double Dark Chocolate Chip Shortbread Cookies Recipe – learn with expert

Instruction

  • Sugar, milk, and cream are combined in a mixing bowl, and the mixture is stirred until the sugar is completely dissolved.
  • The food coloring should be added if you intend to use it afterwards. Make sure that both your mixture and your lemon juice are cold, and then add the lemon juice and extract to your ice cream maker just before you are going to add the cream to the machine.
  • Pour the mixture into the machine, and then handle it in accordance with the instructions. The time required for the basic Cuisinart machine is approximately twenty minutes.
  • You have the option of eating it soft straight from the machine, or you can freeze it for a longer period of time to get a scoop that is more solid.

Tips for Making This Lemon Ice Cream Recipe

Use good ingredients—If you want to make the best homemade ice cream, you should make sure you use good ingredients. Fresh lemon juice and zest are the best ways to make lemon ice cream taste great.

Chill out: Always start with items that are cold if you can. This is important for ice cream maker recipes and no-churn ice cream recipes you make at home. Also, make sure the ice cream base is very cold before putting it in the machine.

Don’t skimp on the fat. If you want to make your own ice cream, you need high-fat milk and cream. When you choose a low-fat choice, the ice cream is often too cold and the texture isn’t consistent.

Don’t add too many extras. If you do add extras, choose just a few and make sure they are chopped into pieces about the size of a blueberry or pea.

Do not hold back on the sugar. Sugar not only makes homemade ice cream sweet, but it also helps the smoothness. For ice cream to have a smooth taste, it needs sugar.

Nutrition

  • Calories: 283 kcal
  • Carbohydrates: 21 g
  • Protein: 2 g
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 6 g
  • Cholesterol: 70 mg
  • Sodium: 24 mg
  • Potassium: 108 mg
  • Fiber: 0.1 g
  • Sugar: 20 g
  • Vitamin A: 909 IU
  • Vitamin C: 8 mg
  • Calcium: 66 mg
  • Iron: 0.1 mg

Notes

  • The consistency of this ice cream will become rather firm after it has been stored in the freezer for a number of hours. Bring it out and allow it to set for a while so that it can get more pliable before you scoop it.
  • I just recently purchased some cardboard ice cream containers that are quart in size, much like the ones that professional ice cream is sold in, and I just adore them. If you want to share your ice cream with others or give it as a gift to a host or hostess, they are wonderful options.
  • And if you have somebody in your household who enjoys eating ice cream straight from the carton while watching television, allowing it to get all drippy and filthy, and then putting it back in the freezer, you might want to think about setting aside a carton for yourself to consume.

How to Store Homemade Lemon Ice Cream

You can keep this homemade lemon ice cream in the freezer for up to a month if you press a piece of parchment paper or wax paper on top of it and store it in an airtight container (we really like these).

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