Lemon Icecream tasty recipe summer 2016
Preparation time: 0:10 hours
Cook Time: 0:15 hours
Total time: 2:40 hours
Number of servings: 6 servings
Degree of difficulty: easy
Lemon ice cream Ingredients:
3 lemon, grated zest and juice
2 whole eggs
1 egg yolk
75 grams of butter
200 grams of sugar
300 grams of fat yogurt (3,5%)
300 ml. cream for whipped cream
The basis for this ice cream is a lemon curd, only smoother, containing no starch or flour. The principle is much the same as the Dutch sauce, lemon juice, eggs and butter cook over very low heat until it thickens and one second more!
So grate lemon zest yellow, then squeeze the juice, collecting everything in a saucepan (picture 1). In same saucepan add the sugar, whole eggs and yolk, and soft butter cut into pieces. Place the saucepan over low heat and beat with whisk constantly Pears (picture 2), insisting on the bottom saucepan because it’s not desirable to catch. As soon as the sauce is smooth and irreverent, take away from heat and beat another 2-3 minutes until it cools (picture 3). Allow to cool completely before continuing.
After lemon cream was cooled down completely, the yogurt is added, carefully, to be as yogurt, cream, and whey without.
Perfectly smooth lemon cream with yogurt.
Separately, beat cream for cream without insisting too much, once catch some consistency would be enough. Add the yoghurt and lemon over whipped cream and mix gently with a spatula.
Cream obtained was poured into a bowl with a lid and put it in the freezer for 2-3 hours, stirring vigorously composition every 30 minutes to prevent the formation of ice crystals or, as I have done (and it is the ideal solution ) if you have a frozen ice cream machine with it.
As I expected, this lemon ice cream came a leading position in the list of our preferences. It’s a true celebration on a hot day and not to die of appetite, refusal to think how well it would fit cream with strawberry or raspberry ice cream.