Lemon ice cream

Lemon ice cream

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 was looking on the web yesterday. Attempting to find new, interesting thoughts, inspirational meals that I have never used before, to amaze my family with. Hunting for quite some time unfortunately could not come across any interesting stuff. Just before I thought to give up on it, I came upon this yummy and simple dessert by accident at Suncakemom. The dessert seemed so mouth-watering on its pic, that required rapid action.

It had been not difficult to imagine the way it is created, its taste and just how much my husband is going to want it. Mind you, it is quite easy to impress him in terms of desserts. Anyway, I went to the page and used the precise instuctions that had been coupled with nice photographs of the operation. It really makes life much simpler. I could imagine that it’s a bit of a inconvenience to shoot pics in the midst of cooking in the kitchen because you usually have gross hands therefore i sincerely appreciate the time and effort she put in to build this post .

Having said that I’m encouraged presenting my personal formulas similarly. Many thanks for the concept.

I had been tweaking the main recipe create it for the taste of my family. I’ve got to say it had been an awesome success. They loved the flavour, the thickness and loved getting a sweet such as this during a hectic workweek. They ultimately wanted even more, a lot more. Hence the next time I am not going to make the same miscalculation. I’m gonna multiply the amount .

Many Thanks to SunCakeMom for the finger-licking homemade lemon ice cream.

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.