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HOME MADE LEMON ICE CREAM

HOME MADE LEMON ICE CREAM

HOME MADE LEMON ICE CREAM

How do you make lemon ice cream without a machine?

Making lemon ice cream at home is not as difficult as one might imagine it to be. It’s actually easy. 

This recipe will take you through the steps you need to take to make a delicious lemon ice cream at home, and yes, without using a machine.

Eating ice cream when it is cold outside may not always feel like the most appealing thought. I am however a great believer in eating products that are in season. Our lemon tree is overflowing with lemons, and I thought why not give lemon ice cream a go!

Bowl of lemons for home made lemon ice cream

Picture this in your head: You have just finished a lovely meal with some good friends or maybe your family or a loved one. The heater is on and there are candles on the table, this little lemon ice cream treat might just be what you need to wrap it up.

Home made lemon ice cream ready
Home made lemon ice cream ready to eat!

Now let’s get to the recipe in detail.

 

What ingredients do you need to make Home Made Lemon Ice Cream?

 

3 Large lemons

1 Egg yolk

1 Egg white

⅓  cup Whipped cream

¼ cup Caster sugar

1 Tablespoon Vanilla essence

2 Tablespoons Lemon juice

1 Tablespoon Lemon zest

Home Made lemon ice cream ingredients

Instructions to make Home Made Lemon Ice Cream

Step 1

Wash the lemons thoroughly and dry them with a paper towel. Once this is done, cut the top off on two of the lemons, big enough to make a lid for the lemons.

Step 2

Cut out the inside flesh of the lemons using a paring knife. This is the part of the lemon you normally juice. A paring knife is a little knife that is handy for peeling and trimming fruit, potatoes, and other vegetables.

 

Step 3

Take the insides from the lemons and put inside a piece of muslin, if you have it.  If you haven’t got any muslin you can use a lemon press to squeeze out the use of the lemon or you can buy muslin at Spotlight. Then squeeze as much as you can from the lemons into a bowl. Alternatively you can juice the lemon first, using a lemon press. Then scrape the left over meat out from each lemon leaving them hollow.

 

Home made lemon ice cream steps

Step 4

Zest the third lemon & in a different bowl add caster sugar, egg yolk and mix well until the mixture has a light-yellow colour. Then add lemon zest, lemon juice and vanilla essence and mix in until it is combined and set aside.

Step 5

In another bowl, add the cream and whip till soft peaks are showing. Fold the cream into the bowl with the yolk mixture.

Step 6

In a clean and dry bowl, take the egg white and whip the egg white till soft peaks are showing. You should be able to turn the bowl upside down without the content coming out.

Cooking tip: Before you whip the egg white put a couple of drops of lemon juice in the egg white. A small amount of acidic ingredients, such as lemon juice, acts as a stabilizing agent as egg whites are very sensitive.

Step 7

Fold in the egg whites into the cream yolk mixture. Folding egg whites into the mixture creates a light and fluffy consistency. If you stir the whipped whites into the batter incorrectly, you could end up with a deflated ice cream (and no one wants that). The key is to be gentle. 

Step 8

Now take your bowl with the ice cream mixture and place it in the freezer for about 1 hour, then take this bowl out and spoon the ice cream into the lemon bottoms leaving the lemon lids out. Put the lemons on a plate and freeze for a further 5 hours.

Step 9

When you plate the lemon ice cream dust each lemon with icing sugar and decorate with some mint leaves. Enjoy your home made lemon ice cream served in the lemon itself!

 

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Home made Lemon Ice Cream

May 12, 2021
: 2
: 30 min
: 6 hr
: 6 hr 30 min
: Easy

Easy to make home made lemon ice cream. A perfect way to wrap up any meal!

By:

Ingredients
  • 3 Large lemons
  • 1 Egg yolk
  • 1 Egg white
  • ⅓ cup Whipped cream
  • ¼ cup Caster sugar
  • 1 Tablespoon Vanilla essence
  • 2 Tablespoons Lemon juice
  • 1 Tablespoon Lemon zest
Directions
  • Step 1 Wash the lemons thoroughly and dry them with a paper towel and cut the top off on two of the lemons, big enough to make a lid for the lemons.
  • Step 2 Cut the inside flesh of the lemons using a paring knife.
  • Step 3 Take the insides from the lemons and put inside a piece of muslin, if you have it. Then squeeze as much as you can from the lemons into a bowl. Alternatively you can juice the lemon first, using a lemon press. Then scrape the left over meat out from each lemon.
  • Step 4 Zest the third lemon. In a different bowl add caster sugar, egg yolk and mix well until the mixture has a light-yellow colour. Then add lemon zest, lemon juice and vanilla essence and mix in until it is combined and set aside.
  • Step 5 In another bowl, add the cream and whip till soft peaks are showing. Fold the cream into the bowl with the yolk mixture.
  • Step 6 In a clean and dry bowl, take the egg white and whip the egg white till soft peaks are showing. You should be able to turn the bowl upside down without the content coming out. Cooking tip: Before you whip the egg white put a couple of drops of lemon juice in the egg white. A small amount of acidic ingredients, such as lemon juice, acts as a stabilizing agent as egg whites are very sensitive.
  • Step 7 Fold in the egg whites into the cream yolk mixture.
  • Step 8 Now take your bowl with the ice cream mixture and place it in the freezer for about 1 hour, then take this bowl out and spoon the ice cream into the lemon bottoms leaving the lemon lids out. Put the lemons on a plate and freeze for a further 5 hours.
  • Step 9 When you plate the lemon ice cream dust each lemon with icing sugar and decorate with some mint leaves. Enjoy!

 

How did your home made lemon ice cream turn out to be? Please let us know in the comments below.

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