Lemon Ice Cream

Lemon, rich in vitamin C, turns homemade ice cream into a slightly healthier dessert. To keep it healthy, we offer a version without added sugar.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 ml Yogurt, plain, from whole milk

  • 250 ml Sweet cream

  • 3 pieces Lemon, fresh, without shell

Steps

  1. In a bowl, mix the yogurt and sweet cream. Wash the lemons and grate the zest of one lemon. Then cut the lemons in half and squeeze them. Mix the lemon juice and zest into the yogurt and sweet cream. Pour the entire mixture into the ice cream maker and follow the manufacturer's instructions.

  2. Transfer the prepared ice cream from the machine's container into storage containers and freeze the ice cream in the freezer.

Nutrition Information (Per 100g)

  • Calories: 0 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

If you dont have an ice cream maker, place the mixture in the freezer just long enough for it to slightly set but not freeze. Its best to pour the mixture into flat metal containers, which conduct heat best. Store the ice cream in the freezer in well-sealed containers to prevent it from absorbing other odors. Fill the ice cream makers container only two-thirds full, as the mixture will expand during freezing. The mixing time in the machine depends on the quantity, additives, and temperature of the mixture. Ice cream that has been in the freezer for more than 12 hours should be placed in the refrigerator for 30 - 60 minutes before use. Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.