With a strong desire, lemon ice cream can be prepared independently, quickly, easily, without special skills at home. It turns out it is dense, elastic and slowly melting. Lemon ice cream has an amazing aroma and a tart, refreshing taste.

Ingredients for this ice cream:

• very fatty cream (from 33%) - 600 g;
• yolks from large fresh chicken eggs- 6 pcs;
• powdered sugar - 200 g;
• fresh lemons - 600 g.

Ice cream making algorithm:

1. Wash the lemons and cut in halves.
2. Using a special juicer (can be electric), squeeze the juice and pour it into a cup (glass).
3. Finely grate the lemon zest and transfer to a bowl.
4. Remove both the juice and the crushed zest on the shelf of the refrigerator to cool.
5. In a separate deep bowl-bowl "for a blender" combine the yolks from large fresh chicken eggs with powdered sugar and beat them thoroughly with a blender (mixer) with a whisk attachment for no more than 3 minutes.
6. Slowly add cream to the sweet yolks (in full), constantly continuing to work with a blender (mixer).
7. Pour the resulting sweet creamy yolk mixture into a saucepan with a thick bottom and non-stick coating.
8. Put the pot with the mixture poured into it over medium heat. Boil for a quarter of an hour, regularly stirring the contents of the saucepan, not letting it boil.
9. Remove the resulting warm cream from the heat and cool.
10. Add the juice and chopped lemon zest to the warm sweet egg-cream mass. Stir and pour into a freezer-safe container with a tight-fitting lid.
11. Put the container bowl with semi-finished ice cream in the freezer for 4 hours. During this time, the container bowl should not be removed from the freezer. Ice cream will immediately acquire the desired consistency and elasticity.

If the sweet creamy-yolk mixture in the saucepan gets very hot, then it should be removed from the heat and cooled for half a minute, or add 50 g of cold cream.

Hot homemade lemon and vanilla flavored ice cream

Preparation and preparation of ice cream according to this recipe takes no more than an hour. Waiting for the result for another 4 hours. This ice cream is one of the most delicious and fast. Its taste, color and aroma will pleasantly surprise all households who try the dessert.

Cooking method based on custard lemon cream opens up the opportunity to get a delicious, fatty, sweet ice cream dessert that can be stored for quite a long time in the freezer - up to 8 weeks.

Grocery set of ingredients for the preparation of 6 large servings:

• yolks from large, fresh, chicken eggs - 8 pcs;
• fresh lemons - 4 pieces, 100 g each;
• vanilla sugar in powder - 50 g;
• corn starch - 90 g;
• fresh milk, very fat (from 6%) - 1.2 l;
• very fatty cream (from 33%) - 400 g;
• turmeric powder - 20 g;
• powdered sugar - 500 g.

Algorithm for making hot ice cream:

1. In a bowl, combine the yolks with powdered sugar and mix.
2. Wash the lemons, cut into small arbitrary pieces, remove the seeds and pass through a meat grinder.
3. Pour the resulting lemon puree into a bowl with sweet yolks. Mix. You should get a mass of a homogeneous consistency.
4. Pour milk into the yolk-lemon mixture and mix. The base for ice cream is ready.
5. Pour the ice cream base into a small non-stick heavy-bottomed saucepan and place on the stove over medium heat.
6. Put starch with turmeric and vanilla from the pan. Constantly stirring, continue to cook the base for ice cream.
7. Once the mixture thickens, remove from heat and let cool slightly.
8. Pour the cream into a thick, cooled cream and beat using a blender with a whisk attachment. Semi-finished vanilla ice cream with lemon is ready.
9. Transfer this semi-finished product to a tray with a tight-fitting lid and put in the freezer for 6 hours.

A few tips for the recipe:

• to make ice cream according to this recipe, you can use lemon curd - a thick mixture of lemon juice and zest, eggs, sweet butter and powdered sugar;
• lemons can be replaced with lime;
• you can use instead of starch cornmeal. If it is not observed on the farm, then you can make it yourself from cereals, which are always at hand.

Delicious homemade lemon ice cream

Product set of ingredients:

• sugar in the sand - 200 g;
• fat milk (from 6%) - 250 g;
• very fatty cream (from 33%) - 250 g;
• fresh lemons - 3 pcs;
• lemon syrup or liquor with lemon flavor - 50 g.

Cooking:

1. Wash the lemons and squeeze the juice out of them into a small bowl.
2. Add granulated sugar and syrup or lemon-flavored liqueur to the lemon juice in a bowl. Mix.
3. Pour pre-chilled milk and cream into the sweet lemon mass.
4. Using a whisk (you can use a blender or mixer), beat the mixture until smooth.
5. Pour the resulting sweet lemon-milk mass into a small frost-resistant container (container, bowl) with a tight-fitting lid.
6. Remove the container (container, bowl) in the freezer for 6 hours.

This recipe can be used to make lemon ice cream in an ice cream maker. But during the time that it will be cooked in an ice cream maker, the volume of the dessert increases by 2.5 times. It follows from this that the container should be filled no more than half.

Lemon sorbet

Lemon sorbet is rich in vitamin C because no heat treatment is used during preparation.

Required Ingredients:

• 5-6 large lemons;
• 1 glass of granulated sugar;
• 1 glass of boiled water;
• a pinch of salt;
• sprig of mint.

Cooking:

1. Grate lemon zest.
2. Squeeze juice from lemons.
3. Bring sugar and water to a boil, stirring frequently to dissolve sugar completely.
4. in hot sugar syrup add the grated lemon zest and let it brew for about 10 minutes.
5. Strain and then cool the sugar syrup.
6. Add to sugar syrup lemon juice and salt.
7. Pour the mixture into a container with a tight-fitting lid and refrigerate for at least 4-5 hours. During the first 2-3 hours (maybe longer), you need to stir the sorbet every 20-30 minutes so that you don’t end up with a block of ice.
8. Finely chop the finished sorbet again in a blender and put the lemon snow into portioned bowls, decorating with a sprig of mint on top.

On a hot summer day, there is nothing better than a fragrant cold ice cream. I offer you a recipe for cooking at home the simplest lemon ice cream. So refreshing, insanely delicious and natural delicacy can be served with chocolate, any berries, fruits, sweet sauces, etc. Lemon ice cream will appeal to both adults and children!

Ingredients

To make homemade lemon ice cream you will need:

cream (fat - 33-35%) - 500 ml;

condensed milk - 1 can;

lemon - 1 pc;

vanilla sugar - 0.5 sachets.

Cooking steps

Add vanilla sugar, condensed milk, juice and zest of one lemon to whipped cream.
Beat again. Pour the mixture into a freezer-safe container.

Place the mixture in the freezer for 2 hours, then stir the ice cream. And again send the ice cream to the freezer for another 4-6 hours. Delicious and fragrant homemade lemon ice cream, prepared according to this recipe. complicated recipe, serve with grated chocolate, jam, sweet sauce, berries, etc.

1. wash lemons hot water and wipe dry. Cut off the top third like a lid. Carefully squeeze the juice from the "caps" and the lemons themselves. For syrup, measure out 0.5 liters of lemon juice. Bring to a boil with butter and 175 g of sugar and boil down to a volume of 300 ml. Remove the syrup from the heat and let it cool.
2. From lemons and "caps" with a teaspoon and a vegetable knife, carefully remove the remaining pulp. Cut the lemons on the underside in a straight line to give them extra stability.
3. Separate whites from yolks. egg whites and whip the cream until thick in different containers. Beat egg yolks with sugar until white and creamy. Stir in lemon syrup. Add cream and whipped egg whites. Fill the resulting mass of empty lemons. Wrap the lemons and "caps" in cling film and put in the freezer for at least 3 hours.
4. Remove from freezer. Cover the lemons with "lids" and let stand at room temperature for 15 minutes, then serve.

Servings Per Container: 10.
Cooking time: 4 h 50 min.

Lemon ice cream recipe which I want to offer you, will be prepared in a hot way, that is, on the basis of brewing milk-egg mixture with the addition of lemon. I have tried lemon curd before. It turned out quite tasty, but too sweet and fatty ice cream. For those who do not know, I will write. Lemon Kurd is made from sugar, eggs, lemon zest and juice, and butter.

Homemade lemon vanilla ice cream prepared according to this recipe is sweet and sour, refreshing, light and completely non-greasy.

Ingredients:

• Eggs - 2 pcs.,
• Lemon - 1 pc.,
• Vanillin - 1 sachet,
• Corn starch - 2 teaspoons,
• Milk - 600 ml.,
• Turmeric - 1 teaspoon,
• Sugar - 1 cup
• Cream - 100 ml.

Lemon ice cream - recipe with photo

To make lemon ice cream, we only need egg yolks. Therefore, in a bowl, separate them separately from proteins. Proteins can be used to make a biscuit, or an airy soufflé.

Pour the sugar into the bowl with the yolks.

Stir.

Pass the lemon through a meat grinder or, cut into pieces, chop in a blender bowl.

Pour the lemon puree into a bowl with the yolks and sugar.

Mix the mass until smooth. Pour milk into a bowl. Pour the egg-lemon mixture into it.

Stir.

Pour the ice cream base into a small saucepan. Put it on the stove. While stirring, bring it to a temperature of 90 C. It should be hot, but at the same time not boil. Add starch.

Immediately after it, add turmeric.

As for turmeric, it is not necessary to add it, it will not affect the taste, but you are guaranteed a beautiful lemon color of ice cream. After that, add vanilla to the ice cream base. Lemon vanilla ice cream will turn out even more fragrant. Add all the ingredients quickly, while not forgetting to mix the mass constantly. If this is not done, then the yolks with starch will settle at the bottom of the pan and thicken.

Remove the brewed lemon ice cream mixture from the heat. Let it cool down to 40-50 C.

Then pour cream into it.

Whisk the cream into the ice cream base.

Do you want to surprise your guests not only with taste, but also with original presentation? In this case, serve lemon ice cream in a lemon. Making a cup of lemon is very easy. Wash and cut the lemon into two parts with a hundredth knife. Remove the pulp by cutting it at the junction with the peel with a knife. Put a scoop of ice cream into a cup of lemon.

Lemon ice cream at home. A photo

Delicious lemon flavored ice cream

• 550 g cream 30-33%
• 150 g sugar
• 70 ml lemon juice, zest (1 lemon)
• 3 yolks
• 1 tsp vanilla sugar

After a recent preparation, I decided that it is definitely the best of all the ice creams that I have cooked lately, which is better and tastier already and cannot be)) But after I made today's lemon ice cream, my confidence has noticeably shaken , now I don’t know which one is my favorite today)) This lemon ice cream turned out super tasty, creamy, with a noticeable, but not sharp lemon flavor. It is prepared very simply - you just need to mix whipped cream with lemon curd. Kurd, the same as in this one, in fact, I made lemon ice cream in the same way as the cream in this cake, only I did not add cottage cheese and increased the amount of cream to make the taste more “soft”. In a cake, cream goes along with cakes, and it needs a greater contrast of taste, while ice cream is eaten just like that and it should have a “softer” taste.

Cooking:

Cooking lemon curd.
Remove from lemon lemon peel by rubbing on a fine grater. Squeeze juice from the lemon itself, I got 70 ml.

In a container, put the yolks, lemon juice and zest, regular and vanilla sugar.

Mix well, leave to stand for a while so that the zest gives off its aroma.

Strain through a strainer into a small saucepan with a thick bottom, put on fire.

Stirring occasionally, cook until thickened. The mass can actively boil (this can be seen in the photo), but the yolks will not curl, due to the fact that there is a lot of acid in the composition.
Cool the finished curd completely.

Whip the cream to soft peaks.

Add lemon curd, mix thoroughly with a spatula. The cream will thicken, this is normal.
Put the container in the freezer to freeze for about 2-4 hours.

During this freezing time, mix the ice cream a couple of times with a spatula, separating it from the walls.

When the ice cream reaches the "soft ice cream" stage and is difficult to stir, transfer to a tightly sealed container and place in the freezer to finally freeze.

Before serving, remove the container from the freezer for 5-7 minutes to soften the ice cream.
I decorated dried cherries and marshmallows. Later, after photographing, I also sprinkled with grated dark chocolate, and this turned out to be the most winning combination, just unrealistically delicious!
Lemon ice cream has creamy taste with a clear, but unobtrusive and very pleasant lemon taste and aroma. I strongly advise you to treat yourself and your loved ones to this delicious delicacy. Don't forget to sprinkle with chocolate!