Lemon ice cream

2012-11-08
  • Servings : 4 bowls
  • Prep Time : 15m
  • Cook Time : 0m
  • Ready In : 6:15 h
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When it gets too hot, this lemon ice cream is a great solution for enjoying in a terrace… Prepare this quite refreshing recipe, ideal for a hot Summer day!

Units: Metric / (Units: US)

Ingredients

  • 50 ml / (3 1/3 tablespoons) lemon juice
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) heavy whipping cream
  • 1 tablespoon powdered sugar to beat the cream
  • 3 egg yolks
  • 100 grams / (3 1/2 ounces) sugar

Directions

    Step 1


    In a bowl, whip the cream with the powdered sugar until stiff peaks form. Reserve in the fridge.

    Step 2


    In an electric mixer, beat on medium speed the sugar and the egg yolks until a creamy mixture. Reduce the mixer speed to low, pour the lemon juice and mix for 2 to 3 minutes until it’s nicely incorporated. Finally, add the whipped cream and fold gently with a spatula.

    Step 3


    Place the mixture into individual bowls and freeze for six hours or overnight.

 

Nutrition facts per serving (4 bowls):

Calories: 320
 
Total Fat: 22 g(34%)

 
Saturated Fat: 13 g(65%)
 
Cholesterol: 225 mg(75%)
 
Sodium: 25 mg(1%)
 
Total Carbohydrate: 30 g(10%)
 
Protein: 3 g
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