We prepared a delicious recipe for lemon ice cream, one of the most beloved summer treats, without using salep or cream. With the addition of lemon zest and bits, it rivals the texture of ready-made bakery ice creams, while offering a fresh lemon flavor that sets it apart. This ice cream recipe ensures there's no crystallization, and you won't need to take it out of the freezer multiple times for mixing. Therefore, this recipe is a convenient choice for homemade ice cream.
Ingredients for Homemade Lemon Ice Cream:
- 4 lemons
- 1 packet of whipped cream
- 1 cup of milk
- 1 cup of granulated sugar
- 1 teaspoon of cornstarch, mixed with 1 tablespoon of cold milk
Instructions for Making Lemon Ice Cream:
1. Start by chopping the peels of three out of the four lemons and blend them with sugar in a food processor for about 3 minutes. The lemon peels and sugar will form a paste, providing the main flavor to the ice cream.
2. Squeeze the juice from all four lemons.
3. Take 1 cup of milk, lemon juice, and the blended mixture of lemon peels and sugar, and cook it over low heat for about half an hour, stirring occasionally. This will allow excess moisture in the lemon ice cream mixture to evaporate, resulting in a smooth ice cream without crystallization.
4. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold milk in a separate bowl to dissolve the cornstarch.
5. After half an hour of cooking, add the dissolved cornstarch and half a teaspoon of turmeric to the mixture on the stove. Stir and cook for an additional 5 minutes.
6. Remove the mixture from the heat, add 1 packet of plain whipped cream, and whip for about 3 minutes.
7. Pour the lemon ice cream into a container, and let it sit in the deep freezer overnight. Your lemon ice cream is now ready to be enjoyed.
With its preparation and ingredients, you'll be highly satisfied with the result of this favorite ice cream recipe. This easy and delicious Lemon Ice Cream recipe will surely become your new favorite.
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