Lemon Ice Cream No Ice Cream Maker And No Eggs Food

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LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)



Lemon Ice Cream (Without Ice Cream Maker) image

A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.

Provided by redwine

Categories     Frozen Desserts

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 6

9 tablespoons fresh squeezed lemon juice
2 teaspoons finely grated lemon zest
1 cup sugar
1 cup whole milk
1 cup heavy cream
1/8 teaspoon salt

Steps:

  • Combine lemon juice, lemon zest,and sugar in a mixing bowl.
  • Gradually stir in milk, heavy cream and salt.
  • Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.

LEMON ICE CREAM (NO ICE CREAM MAKER NECESSARY)



Lemon Ice Cream (no Ice Cream Maker Necessary) image

Make and share this Lemon Ice Cream (no Ice Cream Maker Necessary) recipe from Food.com.

Provided by evelynathens

Categories     Frozen Desserts

Time 35m

Yield 5 cups

Number Of Ingredients 7

6 egg yolks
2/3 cup sugar, plus
1/3 cup sugar
2 teaspoons grated lemons, zest of
1/3 cup fresh lemon juice
4 egg whites
1/2 cup cream, lightly whipped

Steps:

  • Whisk or beat yolks in heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; whisk until light and fluffy and increased in volume; add 2/3 cup sugar, zest and juice, continue whisking until thick and pale; remove from heat and cool slightly.
  • Beat egg whites in a separate bowl until stiff peaks form; add 1/3 cup sugar gradually; beat until sugar is dissolved and mixture is thick and glossy.
  • Fold egg whites and cream into lemon mixture; pour into a 7-cup capacity metal freezer tray and freeze 3-4 hours or until firm.

Nutrition Facts : Calories 301.9, Fat 12.3, SaturatedFat 6.4, Cholesterol 253.1, Sodium 61, Carbohydrate 43.1, Fiber 0.1, Sugar 40.7, Protein 6.4

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